Jen's Vegetable Beef Soup

20 oz. beef roast
2 cups carrots diced
1 cup celery diced
1 large can tomoes diced
2 potatoes - small to medium
3/4 head of cabbage
one large onion
3 small ears of corn - cut off cobb
2 zuchinis diced
beef broth to taste or bullion - or both
Green beans - fresh - cut in thirds - 2 to 3 cups

Don't add cut up or pieced meat until the end, or if the soup boils, it will dissipate and you won't have chunks of beef.

Braise the beef - using a small dab of EVOO - - cook on both sides for a few minutes to seal it - then add water to about 3/4 of meet is covered - put lid on it and simmer for 2 hours - add the carrots and celery and three cups of water - cook 30 minutes, add all other veggies - remove meat and let cool - cook another 40 minutes, pull meat apart into bite-sized pieces, add one can diced tomatoes, a caron of beef broth, and 4 ups of water, add more beef bulion if needed to taste, pepper, and add pieced meat at the end - stir - cook another 15 minutes, and serve.

Serving Size: Makes ten 2.5 cup servigs

Number of Servings: 10

Recipe submitted by SparkPeople user JEN822013.