Keith's Vegetable Soup



1 (1-2 lbs.) chuck roast, cut into bite sized pieces

1 large onion, chopped

3 or 4 carrots, sliced

3 or 4 stalks of celery, chopped

3 or 4 potatoes, diced

1/2 head cabbage, sliced

1 can (14-15 oz.) tomatoes, chopped, undrained

1 large can (64 oz.?) tomato juice

any other leftover veggies you like



Saute roast until browned. Add tomato juice and simmer for a while.

Add the fresh veggies, potatoes last, and simmer uncovered all

afternoon. Add leftover veggies 1/2 hour before serving. Keith had a

giant stock pot and we doubled this recipe! My recipe fits in a Dutch

oven.