The Most Wonderful Beef and Vegetable Soup!

• 3 -5 lbs chuck roast
• 2 onions, quartered
• 2 cups celery, pieces
• 3 (11 ounce) cans crushed tomatoes
• 4 (10 ounce) cans mixed vegetables (or frozen, if you like crunchier vegetables)

1. place meat into soup pot.
2. add onion, celery, and tomatoes.
3. fill pot with water, bring to a boil.
4. let simmer for 2 days, shutting off when you leave home.
5. cool to room temperature.
6. run soup through a strainer over a big bowl.
7. pick out any nice meat pieces to add to the stock.
8. take the back of a big spoon and the veggie pieces and fat through a strainer.
9. add to stock.
10. refrigerate for a day and skim the fat off the top.
11. add veggies and heat up again.
12. you now have a fat free, delicous soup!

chuck roast, onions, celery, tomatoes, mixed vegetables

Taken from www.food.com/recipe/the-most-wonderful-beef-and-vegetable-soup-291909 (may not work)