Vegetable Beef Soup

• 3 lb. chuck roast
• 2 pkg. dried onion soup mix
• 1 qt. tomato juice
• 3 c. sliced carrots
• 3 c. diced celery
• 1 large can College Inn beef broth
• 1 small can baby lima beans
• 2 cans corn
• 2 qt. green beans
• 1/2 head cabbage
• 1 (2 lb.) pkg. frozen peas
• 1/2 c. barley

1. Place chuck roast in a crock-pot.
2. Cover with water.
3. Add soup mix and tomato juice.
4. Let cook all day or night.
5. Remove meat from broth and cool.
6. Remove any fat from top of broth.
7. Place broth in roaster or large soup pot.
8. Add barley, carrots, celery and beef broth.
9. Simmer slowly until carrots are slightly tender. Add lima beans, corn and green beans.
10. Let cook a while and add cabbage, cut fine.
11. When that is tender, add peas.
12. Then add the meat that has been trimmed of any fat and cut into small pieces. Simmer.

chuck roast, onion soup, tomato juice, carrots, celery, beef broth, baby lima beans, corn, green beans, cabbage, frozen peas, barley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990150 (may not work)