Garden Vegetable Soup - cooking recipe

Ingredients

2 lb. pot roast
4 c. water
2 tsp. salt
1 tsp. lemon juice
1/2 tsp. basil
1/4 tsp. pepper
2 beef bouillon cubes
1 bay leaf
1 medium onion
1 (16 oz.) can stewed tomatoes
2 stalks celery
3 carrots
1 1/2 c. cauliflower
1/4 c. mushrooms
4 medium potatoes

Preparation

Cut meat and brown in frypan.
Take meat and next 7 ingredients, place in kettle.
Heat to boiling point.
Reduce heat, cover and simmer 1 1/2 hours.
Cut up and stir in remaining ingredients.
Heat to a boil.
Reduce heat, cover and simmer 1 hour.
Test vegetables with fork to see if tender.