Vegetable Beef Soup and French Bread

Prep: Veggies will be cut and spices mixed, and the meat frozen. So you will need to allow time to thaw the roast, then cook it according to directions below (which requires you to allow about 3-4 hours for total cooking time before you want to serve it).

2 lb chuck roast

3 quarts water

2 tbsp salt

2 tsp Worchestershire sauce

1/4 tsp pepper

1 medium onion, chopped

2 large stalks celery, sliced

2 large carrots, sliced

1/2 of a potato, sliced

1 cup shredded cabbage

2 cans (14 oz each) diced tomatoes

2 tsp parsley flakes

Combine beef, water, salt, Worchestershire sauce and pepper in a stock pot. Cover and simmer until meat is tender, 2 1/2 to 3 hours. Remove meat from soup, cut in small pieces and return meat to soup. Add remaining ingredients. Simmer until vegetables are tender, about 45 minutes. Makes about 6 quarts.