Old Fashion Beef Vegetable Soup

• 1 1/2 lb. chuck or rump roast
• flour
• oil
• 1 small head cabbage, cut coarsely
• 3 carrots, sliced
• 1 large potato, cut in pieces
• 2 medium onions, diced
• 1 c. frozen corn
• 1 c. frozen peas
• 1/2 bag frozen or fresh green beans
• 2 tsp. parsley
• salt and pepper to taste
• 2 c. water
• 1 can whole tomatoes

1. Flour, salt and pepper roast and saute in oil, then bake roast until done.
2. Place all drippings.
3. Roast in large deep pan.
4. Add 2 cups water, cabbage, carrots, onion and potatoes.
5. Cook on medium to low heat until vegetables are done.
6. Add corn, peas, 1 can tomato and juice, parsley, salt and pepper to taste.
7. Heat, simmering, for 15 minutes.
8. Serve immediately or keep refrigerated and serve later.

rump roast, flour, oil, head cabbage, carrots, potato, onions, frozen corn, frozen peas, green beans, parsley, salt, water, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650491 (may not work)