The Most Wonderful Beef and Vegetable Soup!

Ingredients

• 3-5 lbs chuck roast
• 2 onions, quartered
• 2 cups celery, pieces
• 3 (11 ounce) cans crushed tomatoes
• 4 (10 ounce) cans mixed vegetables (or frozen, if you like crunchier vegetables)

Directions

1. 1

   place meat into soup pot.

2. 2

   add onion, celery, and tomatoes.

3. 3

   fill pot with water, bring to a boil.

4. 4

   let simmer for 2 days, shutting off when you leave home.

5. 5

   cool to room temperature.

6. 6

   run soup through a strainer over a big bowl.

7. 7

   pick out any nice meat pieces to add to the stock.

8. 8

   take the back of a big spoon and the veggie pieces and fat through a strainer.

9. 9

   add to stock.

10. 10

    refrigerate for a day and skim the fat off the top.

11. 11

    add veggies and heat up again.

12. 12

    you now have a fat free, delicous soup!