Vegetable Soup - cooking recipe

Ingredients

1 small beef roast
soup bones (beef or pork)
1 large onion, chopped
1 large can tomatoes
1 c. celery
3 beef bouillon cubes
5 carrots, peeled and sliced in small pieces
4 medium potatoes, peeled and diced
1 can corn
1 can green beans
1 c. frozen peas
1 head cabbage, sliced very thin
1 Tbsp. uncooked rice
1 Tbsp. chili powder
1 Tbsp. curry powder
1 tsp. pepper
salt to taste

Preparation

In large pot, add roast, soup bones, tomatoes, celery, rice, bouillon cubes and onions.
Add enough water to cover roast by several inches.
Cook until roast is very tender and meat falls off the bones.
Remove all bones.
Cut or pull the meat into small pieces.
Add carrots and cook for 15 minutes, then add potatoes and cook for another 15 minutes.
Add corn, green beans, peas and all seasonings.
Simmer for 45 minutes.
Bring to a boil and add cabbage.
Continue cooking on low until cabbage is tender.
You can adjust the seasonings to your taste.
Also, add water anytime if needed.