Homemade Beef Vegetable Soup

• 3 1/2 lbs boneless chuck roast
• 4 quarts beef broth
• 2 tablespoons dried parsley, crushed
• 1 1/2 teaspoons garlic powder
• 2 tablespoons beef base
• 3/4 teaspoon Worcestershire sauce
• 1 tablespoon Lawry's Seasoned Salt
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1 teaspoon celery salt
• 1 teaspoon black pepper
• 1 tablespoon dried italian seasoning, crushed
• 1 -2 teaspoon Accent seasoning
• 2 bay leaves
• 1 1/2 cups chopped onions
• 1 (28 ounce) can stewed tomatoes, crushed
• 1 1/4 cups sliced carrots (not too thick)
• 1 cup diced celery
• 1 (14 ounce) can green beans
• 1 cup canned corn
• 1 cup frozen okra
• 1 cup quarter inch diced peeled idaho potato
• 1 cup diced cabbage
• 1 (16 ounce) bag kluski noodles, cooked as directed on package

1. Heat about a tablespoon or two of vegetable oil in a skillet over medium heat. Put the whole roast in the skillet. Brown good on both sides. About 5 or 6 minutes on each side. Remove roast from the pan. Cut it into one inch cubes. Place meat in a large soup pot. Add the broth, seasonings, onion, celery, cabbage. Bring this to a boil. Skim any excess fat that comes to the surface and discard. This is important. Cover and reduce heat to a simmer. Simmer for about an hour and forty-five minutes. Add the carrots,green beans, corn, okra and potatoes to the pot. Return the soup to a boil. Then reduce heat and simmer for 45 more minutes. When done, serve in a bowl with warm Kluski Noodles. Enjoy.

chuck roast, beef broth, parsley, garlic, beef base, worcestershire sauce, salt, salt, onion powder, celery salt, black pepper, italian seasoning, accent seasoning, bay leaves, onions, tomatoes, carrots, celery, green beans, corn, frozen okra, quarter, cabbage, kluski noodles

Taken from www.food.com/recipe/homemade-beef-vegetable-soup-323427 (may not work)