Dottie's Homemade Vegetable Beef Soup

Beef chuck, arm pot roast, 3 lb (remove)
Water, bottled, 10 serving (remove)
Carrots, raw, .5 cup, strips or slices (remove)
Turnips, .75 cup, cubes (remove)
Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)
Onions, raw, 1 large (remove)
Cabbage, fresh, 1 cup, chopped (remove)
Cauliflower, raw, .125 head, medium (5-6" dia) (remove)
Broccoli, fresh, 1 spear (about 5" long) (remove)
*Spaghetti/Marinara Sauce (tomato sauce), 1 cup (remove)
Zucchini, .5 cup, sliced (remove)

Boil whole chuck roast in stock pot for approximately 1 to 1.5 hours, add onions, celery, tomato sauce or marinara sauce, spices to taste, simmer for 45 minutes, add cabbage, carrots, turnips, all chopped into bite sized pieces, simmer another 30 minutes, add zucchini, broccoli and cauliflower, simmer a little while more, then serve. 1 to 2 cups broth with veggies is a serving, put piece of meat on a small plate and eat separately, with ketchup and hot sauce, if desired. Alternatively, many people prefer to take the roast out, remove fat and gristle and cut into small pieces, returning it to the soup. Delicious with a whole wheat or whole grain cracker, bread sticks, crusty loaves of bread, etc. Equally delicious on its own.

Number of Servings: 12

Recipe submitted by SparkPeople user GAMMI2003.