3-4 lb. chuck roast
2 tbsp. fresh butter
2 tbsp. chopped onion
1 1/2 c. navy beans, soaked overnight

In a large soup pot, cook the onion in butter until golden. Add the chuck roast and boil in at least a gallon of water for one our, with the navy beans.

Add:

1 lg. onion, sliced
1 stalk celery and leaves
1 turnip
1 potato
2 carrots
1/4 head cabbage
2 peeled tomatoes

All the above vegetables should be cut in small pieces. Add another quart of water to the soup pot. Boil for 25-30 minutes.

Add:

1/2 c. fresh green beans
1/2 c. fresh peas
1/2 c. rice

Cook very gently for about 30 more minutes or until rice is soft. In the last 5 minutes of cooking time add 1 tablespoon of chopped parsley. The soup meat may be cut in chunks and put back into this very hearty dish. Any vegetables in season may be put in minestrone.