5 lb. lean round bone roast, seared
2 qt. canned tomatoes
1-2 lb. sliced carrots
4 lb. chopped & scrubbed potatoes
1 finely chopped onion
1 head finely chopped cabbage
1/2 bunch celery, chopped
Pepper to taste
Salt to taste
1/8 tsp. MSG
1 tbsp. Tabasco sauce
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. Italian seasoning
1 lb. cut row green beans
8 oz. dried pasta
1 lb. frozen corn

Cover roast with water, bring to a low boil. Add ingredients in order given; cook for 15 minutes after adding carrots; low boil for 30 minutes after adding onion; low boil for 20 minutes after Italian seasoning; cook for 20 minutes after adding green beans. Cook pasta and add to soup. Bring to low boil after adding corn for 5 minutes.