Vegetable Soup

• 3 lb. chuck roast
• 2 lb. beef brisket
• 12 c. water
• 1 medium onion, chopped
• 3 toes garlic, minced fine
• 1 c. parsley
• 1 1/2 c. chopped celery
• 1/4 head cabbage
• 4 cans tomatoes, mixed in blender
• 1/2 c. barley
• 1 c. dried butter beans
• 1 c. carrots, sliced
• 3 turnips, diced
• 1 bag frozen mixed vegetables
• 1/2 pkg. vermicelli
• salt and pepper to taste

1. Place meats in 12 cups water.
2. Let boil for 1 1/2 hours.
3. Skim off fat.
4. Then add onion, garlic, butter beans, barley, tomatoes, carrots, celery, cabbage and turnips.
5. Let boil for 15 minutes, then add frozen mixed vegetables.
6. Let boil until all vegetables are tender.
7. Add vermicelli and let boil until meats and vegetables are tender.

chuck roast, beef brisket, water, onion, garlic, parsley, celery, cabbage, tomatoes, barley, butter beans, carrots, mixed vegetables, vermicelli, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702440 (may not work)