2 lb. pot roast
2 1/2 c. water
2 tsp. salt
1 tsp. lemon juice
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 bay leaf
1 med. onion, chopped
1 can stewed tomatoes
2 med. celery stalk with leaves, cut into 1/2" slices
3 carrots, cut into 1/4" slices
1 c. cauliflowerets
1/2 c. sliced fresh mushrooms
4 med. potatoes, cut into 1/4" strips
2 oz. fresh spinach, cut up

Trim excess fat from beef pot roast. Cut beef into 1 1/2 inch pieces; reserve bone. Brown beef pieces and bone in Dutch oven; drain. Stir in water, salt, lemon juice, basil, pepper, bay leaf and onion. Heat to boiling, reduce heat. Cover and simmer 1 1/2 hours.

Stir in tomatoes, celery, carrots, cauliflowerets and mushrooms. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 40 minutes. Stir potatoes, cover and simmer until potatoes are tender. Sprinkle soup with spinach. Cover and simmer 5 minutes. Remove bay leaf. Serves 8.