Vegetable Soup

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Ingredients:
1 2-3 lb. chuck or 7-bone roast
2 medium onions, chopped
2 medium potatoes, peeled and cut into cubes
4 carrots, peeled and cut into 1/2 inch rounds
2 turnips, peeled and cut into 1/2 inch pieces
3/4 lb. fresh green beans, cut into 1 1/2 inch pieces
4-5 stalks of celery cut into 1/2 inch slices
2 small cans tomatoes
1 can whole kernal corn
1 can peas
1 can lima beans
1 green pepper, seeded and cut into 1/2 inch dice
1 tsp. thyme
1 tsp. parsley
Salt and pepper

Preparation:
Boil meat in salted water with onions for at least 2 hours, preferably 3 hours, skimming off foam. Add the remaining ingredients except peas. Cook for another couple hours then add peas. Adjust seasonings with salt and pepper.

History:
Mom’s vegetable soup recipe. Unfortunately, Mike hates vegetable soup. I love it but don’t make it any more.