Vegetable Soup - cooking recipe

Ingredients

1-2 lb. chuck or round roast (venison may be substituted)
4 or 5 medium sized potatoes
1 c. shredded cabbage
1 medium sized onion
2 large carrots
3 stalks celery
1 c. green beans
1 c. corn
1/4 to 1/2 c. macaroni
1 large can tomato juice

Preparation

Cook roast and cut into small pieces.
Dice potatoes, onion, carrots and celery.
After meat is tender add all other ingredients, except tomato juice, to meat and meat stock.
When everything is cooked add juice and boil.
Salt and pepper to taste.