1 bottom round roast, 1 1/2 - 2 lbs.
1 (29 oz.) can tomato puree
1 (29 oz.) can diced tomatoes
3 med. potatoes, chopped
3-4 carrots, sliced
2 c. chopped cabbage
3 celery stalks, chopped
1 can whole kernel corn
1 can green beans
1 med. onion, cut up
Dash of soy sauce & Worcestershire sauce
Salt & pepper to taste
1 can beef broth or 4-5 beef bouillon cubes

Save 1 empty (29 oz.) can for later use.

1. Combine tomato puree, diced tomatoes, onion, soy sauce, Worcestershire sauce and beef broth (or bouillon cubes) into soup pot (with lid), turn on low.

2. Slice bottom round roast into slabs about 1/2" thick, brown in skillet/pan with dash of soy sauce and a little cooking oil/butter. Remove from pan and allow to cool. Slice slabs into bite size pieces going across the grain of the meat. Add these pieces to the tomato base. Bring to a low boil and simmer for 1 hour.

3. Cut up potatoes, carrots, celery, cabbage, add these with corn and green beans to tomato stock/base.

4. Fill the 29 ounce can with water (twice), add water to stock, total 58 to 60 ounces water (this will produce a thick hearty broth; for thinner consistency add more water).

5. Bring soup to a low boil, cook for 2 1/2 to 3 hours until vegetables sink in the broth.