5-6 lbs. boneless beef chuck roast
1/3 c. vegetable oil
2 lg. onions
Salt and pepper to taste
2 lb. beef soup bone
2 c. fresh celery leaves and top stalks, chopped
1 c. chopped onions
8 qts. water
1 can (25) bouillon beef cubes
1 lg. carrots, shredded
4 lg. cans tomatoes, sieved
1 lg. can V-8 juice
1 sm. bunch celery, chopped fine
1 lb. (4) diced potatoes
2 lbs. (4 med.) thinly sliced zucchini
2 (1 lb.) bags frozen corn
1 (1 lb.) bag frozen beans
1 (1 lb.) bag frozen peas
1 (11 oz.) box Quaker quick barley

Brown chuck roast in oil over medium heat in large Dutch oven and sprinkle with salt and pepper. Add 1 cup water and cover meat with sliced onions. Roast in 350 degree oven, with lid, and cook until fork-tender, approximately 3-4 hours. Cool. Reserve strained juices and add to soup stock. Shred meat.

In a 12-quart soup pot, simmer soup bone with water, chopped celery and onions for 4-5 hours, to make 2 gallons of rich stock.

Combine strained stock and roast juices and divide into 2 (12 quart) soup pots. Add remaining ingredients and meat between the 2 pots and water enough to fill both pots. Simmer slowly over low heat, stirring occasionally, until veggies are tender. Add water as soup cooks down to yield 6 gallons. Ample to serve 60. Best if made day ahead.