Vegetable Beef Soup - cooking recipe

Ingredients

2 lb. chuck roast
8 c. water
1 Tbsp. lemon juice
2 tsp. salt
1 bay leaf
1/2 tsp. pepper
1/2 tsp. ground allspice
2 beef bouillon cubes
2/3 c. chopped onion
4 c. cubed potatoes
2 c. celery
2 c. carrots
2/3 c. cauliflower
1 (16 oz.) can tomatoes
1 (16 oz.) can stewed tomatoes
1 c. frozen peas

Preparation

Trim all fat from roast and cube.
Brown meat and bone in a large Dutch oven.
Stir in the next 8 ingredients.
Heat to boiling.
Reduce heat, cover and simmer 2 hours.
Stir in remaining ingredients.
Cover and cook until meat is tender, 1 to 1 1/2 hours.
Makes 4 to 6 servings.