Begin this soup 2 or 3 days before you plan to eat it as broth has to be cooled twice.

Simmer overnight or about 8 hours in large kettle in 8 to 10 quarts of water: 1 chuck roast 5 celery stalks (leaves too - improves the taste) 3 bay leaves 6 peppercorns 2 onions, chopped 2 carrots 1 garlic clove 1 tbsp. salt

After cooking, let stand until it is cool enough to put your hands in. Take meat out; pull fat off meat and discard. Chop lean and refrigerate until later.

Strain broth into another kettle; squeeze vegetables to get all juice out. Save broth, discard vegetable pulp.

Put broth in refrigerator until fat comes to the top and hardens. Skim fat off and discard.

Put kettle of broth back on the eye and add to it: 1 turnip (chopped) 1/2 c. onion 1/2 c. green pepper 1/2 c. macaroni shells Spices: 1/2 tsp. each: Oregano, basil, seasoning salt, pepper, dill weed, celery seed and any other favorites 1 pkg. frozen mixed vegetables 1/2 c. cabbage 1/2 c. celery 1/2 c. rice 1 sm. can tomato sauce 1 tbsp. sugar