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VEGETABLE - BEEF SOUP 
2 lb. chuck roast
Water
1 qt. tomatoes
1 pkg. frozen mixed vegetables (24 oz.)
6 lg. potatoes, chunked
2 beef bouillon cubes
Salt to taste

Cook chuck roast in 6 quart pressure cooker for 45 minutes. Remove roast from cooker and remove excess fat from meat. Tear meat into chunks and place back in cooker. Add water depending on how you wish to dilute broth. Add remaining ingredients. Simmer until vegetables are tender.
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