VEGETABLE SOUP

MEAL IN ONE
(Not in the cookbook)

YOU WILL NEED:

Lg. Dutch oven
Can opener
Lg. spoon
Measuring spoons and cup
Paring knife


2 tbsp. oil
1/3 to 1/2 of chuck roast, raw, cut into bites size chunks
1 can Veg-all
1 can diced tomatoes
1 lg. potato, cut into small cubes
1 can beans (Lima, pinto, kidney)
1 lg. onion, diced
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 to 3 cups of water
Optional:  1/3 cup frozen peas, 1/3 to 1/2 cup leftover vegetables, leftover cooked cut up sausage, diced celery


1.  Heat oil on medium heat, add roast (if it is frozen, cover pan until it is thawed then cut up and put back in pan) brown meat on both sides until meat is dark brown.

2.  Add onion and cook until translucent.

3.  Add rest of ingredients and turn heat on low.  Cook for several hours or until meat is tender.  Taste during cooking time to see if you need to add more seasonings.



SERVES:  2 TO 8

SERVING HINTS:  Serve with a salad or by itself.  You can serve crusty bread or crackers on the side.  I had about 3/4 cup of chili frozen and put that in my soup--really good.  Add whatever spices you like and whatever vegetables you like.  This is great the next day.  It takes several hours to cook so you have plenty of time for homework or housework.  If you have a crockpot you can use this after you brown the meat instead of a Dutch oven.