Vegetable Soup - cooking recipe

Ingredients

beef roast
6 to 8 medium potatoes, diced
5 or 6 carrots, diced
1 small can corn
1 small can peas
1 onion, chopped
1 large can tomatoes

Preparation

In a large pan, cook meat until tender, 2 to 3 hours.
When cool, cut up meat in small pieces.
Add back to broth the meat, potatoes, carrots and onion and cook until tender.
Add peas, corn and tomatoes.
Cook on low heat for about 30 minutes.
Use salt and pepper as you like.
You can use some tomato juice if soup gets too thick.
Left over beef roast makes good soup, too.