3 lb. beef roast
1 large onion, chopped
2 cloves finely chopped garlic
6 quarts water
6 tbsp. beef soup base
1 tsp. pepper
2 bay leaves
1 (28 oz.) can tomato puree
1 (28 oz.) can stewed tomatoes (Del Monte Original with onion, celery & green peppers)
1 pkg. frozen peas and carrots
1 pkg. frozen green beans
1/2 pkg. frozen lima beans
1/2 pkg. frozen corn
3 lb. potatoes, cubed
2 cups cubed parsnips (my addition)
salt, to taste

Cut beef roast (chuck or whatever you prefer) into 1-inch cubes. Cover bottom of large stock pot with oil at medium heat. Add beef and sear until it is no longer red. Add chopped onion and brown with beef. Next add the chopped garlic. Do not brown the garlic as it will turn bitter. Add six quarts of water and 6 tablespoons soup base to pot. Add pepper and the bay leaves. Turn down heat and let simmer for an hour.

Add the tomato puree and stewed tomatoes. Let simmer another hour. Add frozen peas and carrots, green beans, lima beans and corn. Let simmer for another hour. Add cubed potatoes and cubed parsnips. Cook until tender. You can add any other vegetable that you like. You may need to add more water and soup base if you find that the soup is extremely thick with vegetables. Salt to taste. Remember to remove Bay leaves before serving.

Makes a huge amount of soup. We never figured out the servings as it quickly disappeared. Great served over Kluski noodles.

Submitted by: Linda Wilson