Vegetable Beef Soup - cooking recipe

Ingredients

4 to 5 lb. pot roast, fat removed, cut in large chunks
2 (28 oz.) cans whole tomatoes
1 bunch parsley, coarsely chopped
1 head celery (1/2-inch slices)
2 lb. carrots, peeled and sliced
2 large onions, wedged
1 medium rutabaga, peeled and cubed
onion powder
garlic powder
salt and pepper
extra thin spaghetti (cipriani)

Preparation

Use 8-quart or larger soup pot.
Brown meat in oil.
When almost browned, add onions to lightly brown.
Add tomatoes, crushed with juice and enough water to cover meat and vegetables. Vegetables can be added now or last 45 minutes to hour.
Add seasonings to taste.
(Lots of onion and garlic powder, minimum salt).