Vegetable Soup

• small bottom round roast
• 1 c. chopped onion
• 1 c. chopped celery
• 1/2 small head cabbage, shredded
• 12 oz. can tomato paste
• 46 oz. can V-8
• 1 can beef bouillon (or 2 cubes)
• 2 medium cans tomatoes
• 1 Tbsp. salt and pepper
• 2 pkg. frozen mixed vegetables
• 1 pkg. frozen corn
• 1 can creamed corn
• potatoes
• skinless tomatoes
• celery
• carrots
• limas
• onion
• cabbage
• turnip
• green beans
• corn

1. Cut all vegetables into bite sized pieces.
2. Quantity of each vegetable depends on what's available and how much you want to make.
3. In large pot, put longest to cook veggies with water to cover and bring to simmer for 5 to 10 minutes.
4. Add next longer to cook veggies and whatever water needed to cover, and simmer another 10 minutes.
5. Add remaining vegetables, salt, pepper and additional water.
6. Simmer until as you like it.

onion, celery, head cabbage, tomato paste, beef bouillon, tomatoes, salt, vegetables, frozen corn, corn, potatoes, tomatoes, celery, carrots, limas, onion, cabbage, green beans, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792114 (may not work)