Seminary Soup - cooking recipe

Ingredients

1 lb. chuck roast
2 medium onions
3 carrots
1 lb. frozen mixed vegetables
1 small can corn niblets
2 large potatoes
1/2 c. diced celery
1 c. chopped cabbage
2 c. V-8 juice
2 qt. water

Preparation

Cube meat and brown with onions.
Slice carrots, thin, cube potatoes and chop celery.
Place all, except cabbage, in kettle. Bring to a boil and simmer about 2 hours.
About 45 minutes before soup is done, add cabbage and seasoning.
Serves 4 to 6.