Big Brother Ted's Veggie Beef stoup!

• 5 -6 lbs chuck roast (not too lean) or 5 -6 lbs stewing beef, in 1-inch to 2-inch cubes (not too lean)
• 5 lbs white potatoes, in 1-inch cubes with skins
• 5 lbs frozen mixed vegetables
• 1 (29 1/2 ounce) can corn or 1 (1 lb) bag frozen corn
• 1 medium firm head of cabbage, in 1-1 1/2-inch cubes
• 1 (4 ounce) jarof minced garlic
• 2 (29 ounce) cans diced tomatoes (if you like a little kick-use Tomatoes with green chili's)
• 6 medium onions, quartered
• 3 tablespoons dried Italian seasoning
• salt & pepper
• 1 (49 1/2 ounce) canswanson's beef broth

1. Large stock Pot (4 gal or more).
2. Brown beef, put in stock pot, add frozen veggies, garlic and potatoes, stirring to mix, then add onions, cabbage and stir in seasonings.
3. Add broth to cover.
4. Bring to a boil, reduce heat, cover and simmer 2 hours until potatoes and meat are tender.
5. Makes approximately 3-31/2 gal.
6. Feeds 10-12 "stoup" lovers.
7. Serve with fresh baked bread or crackers with REAL butter -- to heck with cholesterol (his words!).
8. Even better the next day!

chuck roast, white potatoes, mixed vegetables, corn, cabbage, garlic, tomatoes, onions, italian seasoning, salt, canswansons beef broth

Taken from www.food.com/recipe/big-brother-teds-veggie-beef-stoup-257529 (may not work)