I haven’t posted a new recipe for a while so today with it being a winter wonderland outside is a perfect day to make a pot of home mode beef vegetable soup. Like most of my recipes the measurements are apporximate and of course vary the measurements to your liking. I recommend to use as many fresh vegetables as possible.Ingredients: 4 lbs Chuck Roast 2 Tsb of Vegetable Oil 1 12 oz can Beef Broth 4 Cups Of Water 1 Medium Onion Diced 3 Carrots Diced 2 Stalks Celery Diced 1 Medium Potato Diced 1/4 of a Head Of Cabbage Diced 1 Handful of Fresh Green Beans, cut into small pieces 1 Small Bag of Frozen Peas 1 Small Bag of Frozen Lima Beans 1 Small Bag of Frozen Corn 1 12 oz Can Of Crushed Or Diced Tomatoes 1 8 oz Can Of Tomato Paste 1 Tsb of Minced Garlic 2 Tbs of Parsley Flakes 1 Tsb of Ground Thyme 5 Tsb of Salt 3 Tsb of Pepper 2 Bay Leaves Directions: Cook the chuck roast until very tender. I use a pressure cooker. Chop the meat into small pieces. Take the remaining broth and strain the grease from it and save. Chop all fresh vegetables and put in large pot. Add vegetable oil and cook the fresh vegetables until about half soft. Add the left over beef broth and bring to boil. Lower and simmer the vegetables for approximately 5 minutes. Add garlic, parsley, thyme, salt, pepper, bay leaves, crushed tomatoes, tomato paste, beef broth and meat. Bring back to a boil and then add the frozen peas, corn, and lima beans. Let the soup boil for approximately 5 minutes and then simmer for approximately 1 to 3 hours. Add salt and pepper to your desire. You can also add some hot sauce if you like. Cheers !!!