Chuck Roast (3-5 lbs)
2 cans green beans
3-5 stalks of celery, chopped
5-10 potatoes, cut
2 lb bag (most of it) carrots, chopped
half a head of cabbage, chopped
1 bag frozen corn
1 can peas
1 bag egg noodles
2 small cans tomato sauce

Include other vegetables or exclude vegetables as you prefer. Amounts vary based on how much you want to make / how thick vs soupy). This recipe makes a large stock pot full of soup.

Put roast, potatoes, and celery in crock pot, fill with water and cook 4-8 hours depending on heat setting (high or low). Remove roast and put remainder of contents into a stock pot / large pot. Bring to a boil and add potatoes, carrots, and cabbage.

Cook until potatoes, carrots and cabbage are almost done, then add the bag of corn. Bring back to a boil and add peas. While boiling, add egg noodles. When noodles are done, add tomato sauce.

Let the soup continue to cook while you cut up and add the roast to the soup. Once roast has been added the soup is done!

Submitted by: Jennifer