Vegetable Soup

• 2 lb. chuck roast
• 1 large can V-8 juice
• 2 cans stewed tomatoes
• macaroni
• barley
• Spice Island fines herbes
• potatoes
• carrots
• cauliflower
• corn
• peas
• green beans
• onions
• cabbage
• celery

1. Salt and pepper the roast very good.
2. Put in roast pan; fill with water, cover and cook at 300u0b0 for around 3 to 4 hours.
3. Add water if needed.
4. Take out for 30 minutes.
5. Put in refrigerator so grease will settle to top of pan.
6. Remove grease from top.
7. Bring to a boil in a pot, your broth, then add all your vegetables.
8. (Be sure to cook all your vegetables first.)
9. Add potatoes, carrots, cauliflower, corn, peas, green beans, onions, cabbage and celery. Then add the V-8 juice, stewed tomatoes and fines herbes.
10. Boil macaroni and barley; strain, then add to soup.
11. Let simmer for about 2 hours.

chuck roast, tomatoes, macaroni, barley, fines herbes, potatoes, carrots, cauliflower, corn, peas, green beans, onions, cabbage, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717789 (may not work)