Vegetable Beef Soup

Ingredients 
3-4 lb chuck roast

2 soup bones

1 medium onion

8 c water

1 T beef Better than Boullion or more to taste

1 15oz can diced or crushed tomatoes

1 c diced potatoes

1 c chopped celery

1.5 c diced carrots

1.5 c green beans

1.5 c peas

1/4 c ABC pasta

Instructions

1. Simmer first 5 ingredients in large for 2 hours and then remove chuck roast and soup bone. 

2. Add vegetables and simmer for another hour.  Add pasta when there is about 20 min left.

3. Shred about half of the meat and add back into pot while the vegetables are cooking.  The leftover meat can be used for beef salad, sandwiches or frozen for future use.

4. Best if made the day before serving, place in fridge overnight.  This also allows you to remove any addition fat that will harden on the top.

Notes:

-       If you already have beef broth made you can use that and skip the first step, just add some meat as desired.

-       1.5 c is about equal to a 15 oz can, so you can use canned, fresh or even frozen vegetables easily.

-       Leftovers freeze well, or it can just be made ahead of time and frozen for later.