Krieger Vegetable Soup

• 2 lb. chuck roast or other soup meat
• 2 lb. soup bones
• 2 qt. cold water
• 2 Tbsp. salt
• 1/2 tsp. peppercorns
• 3 medium onions, quartered
• 3 sprigs parsley
• 3 stalks celery
• 2 c. diced tomatoes
• 2 medium, quartered carrots
• 2 c. diced, raw potatoes
• 4 c. sliced carrots
• 1 c. diced celery
• 1 c. snap beans
• 1 1/2 qt. diced tomatoes

1. Simmer the meat, soup bones, water, salt, peppercorns, quartered onions, parsley stalks of celery, 2 cups diced tomatoes and quartered carrots in a covered pan for 4 to 5 hours.
2. Remove bones and meat.
3. Discard bones and cut meat in small pieces; set aside to add to stock later.
4. Strain stock and combine with diced potatoes, sliced carrots, diced celery, snap beans and 1 1/2 quarts diced tomatoes.
5. Cover and cook until vegetables are tender, but crisp.
6. Add meat and season to taste with salt and pepper.

chuck roast, cold water, salt, peppercorns, onions, parsley, stalks celery, tomatoes, carrots, potatoes, carrots, celery, beans, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=431036 (may not work)