Vegetable Beef Soup

I know it is ridiculous to have a recipe for vegetable soup. Well, maybe for you, but not for me. The reason being I have no control over my inability to stop adding stuff to the pot. I will start out with a 10 quart soup pot and have to transfer part of it to another pot because I have added so much stuff it doesn't have room to cook. I need recipe control.

You may or may not have noticed that chuck roast purchased on sale is half the price of stew meat and twice as good. I don't buy stew meat ever, if you do fine.

Vegetable Beef Soup
approx. 6 quarts

1 1/2 pound of chuck roast
3 quarts of water
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
Celery leaves
1 large onion, chopped
2 bay leaves, crushed
1/4 teaspoon oregano
1/4 teaspoon thyme
1 1/2 cups diced potatoes
1 cup diced carrots
1/2 pound green beans, cut in 1 1/2-inch pieces
4 cups shredded cabbage
1 large onion, chopped
2 (No. 303) cans tomatoes
1 teaspoon sugar
1 (No. 303) can whole-kernel corn
1 package of frozen peas
1 package of frozen Lima beans

Place the beef in soup kettle with 2 1/2 quarts water. Add 1 tablespoon of the salt, pepper, celery leaves and 1 chopped onion. Combine bay leaves, oregano, and thyme; tie in a cheesecloth bag and drop in kettle with meat. Cover and simmer, until fork tender, 2-3 hours. Remove celery leaves. Remove meat from bones, if any. cut into bite size pieces, and add to stock. Then add potatoes, carrots, green beans, cabbage, 1 chopped onion, and 1 tablespoon kosher salt. Simmer for 1 hour. Now is the time to add in that Pot Roast gravy and left over roast if you have it.

Add 2 cups water, tomatoes, sugar, corn, peas, and Lima beans, simmer 1 hour longer. Remove cheesecloth bag before serving or storing.