4-5 lb. chuck roast
1 lg. can V-8 juice
2 c. diced potatoes
2 c. sliced carrots
1 c. sliced celery
1 can drained corn
2 c. shredded cabbage
2 lg. chopped onions
1 can drained green beans
1 tsp. black pepper
1 tbsp. parsley flakes
3 beef bouillon cubes

Cook chuck roast in 2 quarts of water for 3 hours. Remove from pan, cool and remove all fat and cut into small pieces. Add vegetables to broth and add V-8 juice and chopped meat and seasonings and cook on low heat for 3 hours.