Vegetable Soup - cooking recipe

Ingredients

pot roast
1 lb. carrots, sliced
1 large onion, diced
4 to 5 potatoes, diced
1 small head cabbage, chopped
3 ribs celery, chopped
1 (46 oz.) can tomato juice
1 can whole kernel corn
1 can green beans
1 can peas

Preparation

Dip roast in seasoned flour and brown well.
Simmer in pot with water to cover until tender.
Remove roast and cool.
Add to the pot of stock:
carrots, onion, potatoes, cabbage and celery. Add enough water to cover and boil until tender.