4 lb. beef chuck blade roast
10 c. water
5 beef bouillon cubes
2 tsp. salt
1 tsp. black pepper
5 stalks celery, cut in pieces 1/2" wide
2 med. lg. onions, cut coarsely (they will cook apart)

Cover and bring to a boil; skim if necessary. Turn to low and cook until meat is tender (1 1/2 hours).

Take out meat. Cut off all fat and cut into chunks about inch cubes. Return meat to pot.

Add: 1 (12 oz.) can niblet corn 1 (1 lb.) can baby lima beans, drained 1 sm. pkg. frozen mixed vegetables 3 med. lg. potatoes (peeled) & cubed in lg. pieces 1/2" 4 carrots, peeled & cut 1/4" wide

Cover and simmer until vegetables are done (1 hour or more) then add 4 tablespoons of sugar.

Naturally if you use fresh vegetables entirely in the summer, the soup is delicious. One can save all leftover vegetables and freeze and when you make soup toss them in the pot. Also fresh parsley is good. I use an 8 quart pot and it fills it to the top. Makes about 2 gallons.