1 (2 1/2 to 3 lb.) chuck roast, cut into cubes
4 qt. water
1 tbsp. salt
1/2 head cabbage, chopped
1 1/2 c. chopped onion
6 carrots, cut into 1-inch pieces
3/4 c. chopped celery
1/4 c. chopped green pepper
1 (28 oz.) can tomatoes, chopped and undrained
1 c. lima beans
1 c. cut green beans
1 c. green peas
1 (12 oz.) can whole kernel corn, drained
3 to 4 potatoes, cubed
2 tbsp. chopped parsley
1 (6 oz.) can tomato paste or 3/4 c. catsup

Combine roast, water, and salt in a large saucepan or Dutch oven; cover and bring to a boil. Add cabbage, onion, carrots, celery, green pepper and tomatoes; return to a boil. Lower heat; cover and simmer 30 minutes. Add remaining ingredients; cover and simmer 3 1/2 hours. Yield: 12 to 15 servings.