Vegetable Beef Soup

Preheat oven to 325F.

Place the chuck roast in a roasting pan and season both sides with garlic, salt and pepper to taste. Add 2 cups water to the pan, and break up the 4 cubes of beef bouillon around the meat. Seal the pan in foil, and bake for 3 hours, or until fork tender. Either eat a pot-roast-style meal now and use the leftover meat, or use the entire roast for the soup.

In a large Dutch oven, pour the 4 cans of beef broth, and the 2 cans of petite diced tomatoes. Slice or shred up the leftover pot roast and add to the pot, along with any pan drippings or gravy from roasting the meat.

Peel and dice up the 5 potatoes, and add the potatoes and carrots to the pot. Peel and dice the onion and add it to the pot. At this point, you can add whatever vegetables your family likes, but it’s really good with the 2 cans of drained and rinsed northern beans.

Simmer the soup for about 2 hours, testing the potatoes to make sure they are done. The longer this soup sits, the better it is.

Serve with a crusty Italian-type bread, or baguettes. On a cold night. This is a very hearty meal. Enjoy.