Vegetable Soup - cooking recipe

Ingredients

5 lb. boneless rump, cut into small pieces
1 large cabbage, chopped
6 large Better Boy tomatoes, parboiled, peeled and blended
2 (28 oz.) cans Progresso crushed tomatoes
1 can tomato paste
2 whole celery, chopped
3 lb. onions, chopped
3 (17 oz.) cans sweet peas
3 (17 oz.) cans Niblets corn
4 (17 oz.) cans sliced carrots
3 lb. turnips, skinned and diced, or potatoes

Preparation

In a large covered boiler, add all ingredients and water to cover about 3-inches.
Boil about 2 hours, until it looks like soup.
Salt to taste.