Vegetable Soup

Family Heirloom

Margaret Keen Gass

Wife of Clyde Edison. Mother of Carolyn, JoAnn, Susan & John

2 pound beef chuck roast

3 quarts water

1 sweet yellow onion, chopped

2 teaspoons salt

2 large red potatoes, peeled and cubed

2 large tomatoes, seeded and chopped

2 large carrots, thinly sliced

2 cups snapped green beans

1 large green pepper, chopped

2 large stalks celery, sliced

2 ears of corn, cut from cob

Place roast in a large soup pot and cover with water. Add chopped onion and salt. Bring to a boil, reduce heat and simmer till meat falls off the bone. Let cool and skim fat from surface. Remove beef from broth, cut into bite size pieces and remove bones. Strain broth through a cheesecloth. Return broth and beef to soup pot and add vegetables. Cover and simmer for 30 to 40 minutes or until vegetables are tender. Season to taste.

Yield: 10 servings.