Vegetable Soup - cooking recipe

Ingredients

1 qt. water
2 lb. cooked chuck roast and broth
1/2 stalk celery
1 lb. carrots
1 medium onion
1/3 small cabbage
1 (1 lb.) can whole corn
1 (1 lb.) can green beans (French)
1 (1 lb.) can stewed tomatoes, cut up
1/2 (46 oz.) can tomato juice
salt and pepper to taste

Preparation

Prepare roast (or use leftovers), trimming all fat.
Save broth.
Cut meat fine and set aside.
Cut everything fine. Combine celery, carrots, onion and cabbage together with approximately 1 quart water; simmer until tender.
Add remaining ingredients and simmer for 1 hour.
Makes a large kettle.