Vegetable Soup - cooking recipe

Ingredients

2 lb. chuck roast
1 large can V-8 juice
2 cans stewed tomatoes
macaroni
barley
Spice Island fines herbes
potatoes
carrots
cauliflower
corn
peas
green beans
onions
cabbage
celery

Preparation

Salt and pepper the roast very good.
Put in roast pan; fill with water, cover and cook at 300\u00b0 for around 3 to 4 hours.
Add water if needed.
Take out for 30 minutes.
Put in refrigerator so grease will settle to top of pan.
Remove grease from top.
Bring to a boil in a pot, your broth, then add all your vegetables.
(Be sure to cook all your vegetables first.)
Add potatoes, carrots, cauliflower, corn, peas, green beans, onions, cabbage and celery. Then add the V-8 juice, stewed tomatoes and fines herbes.
Boil macaroni and barley; strain, then add to soup.
Let simmer for about 2 hours.