Vegetable Soup - cooking recipe

Ingredients

1 nice size roast
1 head cabbage
4 carrots, sliced 1/8 inch thick
1 box frozen lima beans
2 boxes frozen peas
3 (16 oz.) cans whole tomatoes
1 (16 oz.) can yellow green beans
2 (16 oz.) cans green beans
6 to 10 soup bones
2 large onions
2 lb. frozen corn
1 (16 oz.) can butter beans
salt and pepper to taste

Preparation

Cook roast and bones in pressure cooker at 10 pounds of pressure for 1 1/2 hours.
Cut up cabbage into bite size pieces. Put in different pot with some water and carrots, onion and tomatoes.
Boil for 1 hour.
Add frozen vegetables.
Cook 15 minutes.
After it starts to boil, add drained canned vegetables. Add broth and cut up meat to pot; cook for 1 hour.
Add salt and pepper.