3 to 4 lbs. chuck roast
8 c. water
3 cans (16 oz.) tomatoes, crushed
1 onion
4 c. cabbage (slice thick)
1 pkg. baby limas (10 oz.)
1 can white shoepeg corn (include liquid)
3 carrots (sliced)
2 to 3 potatoes (cubed)
1 tsp. salt
1 tsp. pepper
1 tsp. sugar

Cook first 4 ingredients for 1 hour. Add 1/2 cabbage then cook until meat falls off the bone (approximately 2 hours). Remove all bone and fat and return to pot. Add all remaining ingredients except potatoes cook 45 minutes then add potatoes; cook 20 minutes more. Turn off heat and let soup stand for 1 hour before eating. If you freeze remove potatoes.