Vegetable Soup - cooking recipe

Ingredients

small bottom round roast
1 c. chopped onion
1 c. chopped celery
1/2 small head cabbage, shredded
12 oz. can tomato paste
46 oz. can V-8
1 can beef bouillon (or 2 cubes)
2 medium cans tomatoes
1 Tbsp. salt and pepper
2 pkg. frozen mixed vegetables
1 pkg. frozen corn
1 can creamed corn
potatoes
skinless tomatoes
celery
carrots
limas
onion
cabbage
turnip
green beans
corn

Preparation

Cut all vegetables into bite sized pieces.
Quantity of each vegetable depends on what's available and how much you want to make.
In large pot, put longest to cook veggies with water to cover and bring to simmer for 5 to 10 minutes.
Add next longer to cook veggies and whatever water needed to cover, and simmer another 10 minutes.
Add remaining vegetables, salt, pepper and additional water.
Simmer until as you like it.