Homemade Vegetable Beef Soup

• 3 lb. chuck roast
• beef suet (if roast is lean)
• 4 carrots
• 4 ham hocks with bone
• 2 1/2 lb. red potatoes, finely cubed (about 2 1/2 cups cooked)
• 1 lb. sliced okra (frozen or fresh, but thaw if frozen)
• 2 Tbsp. vegetable oil
• 3 cans (28 oz. each) whole tomatoes
• 2 c. onions, coarsely chopped
• 4 large sections garlic, minced
• 1 Tbsp. salt
• 1 tsp. ground black pepper
• baby lima beans
• speckled butter beans
• green beans
• purple hull peas
• whole kernel corn

1. Clean and cut carrots crosswise in 2 inch pieces;
2. place in 5 quart cooking pan.
3. Wash roast, cut up in large pieces, season with salt, ground black pepper and garlic salt.
4. Transfer meat to 5 quart pan with carrots; add water to top of meat.
5. Cook covered for 2 hours or longer until very tender.
6. OR, cook in pressurized cooker (i.e., Presto cooker) with water up to top of meat for 40 minutes.
7. Remove meat to large bowl or rectangular pan, reserving broth.
8. Discard suet.
9. Trim fat from meat and cut into small pieces.
10. Remove carrots to a small bowl.
11. Set meat and carrots aside.
12. Strain beef broth into separate bowl, add water, if necessary, to make 2 cups; set broth aside.

chuck roast, beef suet, carrots, ham hocks, red potatoes, okra, vegetable oil, tomatoes, onions, sections garlic, salt, ground black pepper, baby lima beans, butter beans, green beans, purple hull peas, kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4993 (may not work)