Homemade Beef Vegetable Soup - cooking recipe

Ingredients

3 1/2 lbs boneless chuck roast
4 quarts beef broth
2 tablespoons dried parsley, crushed
1 1/2 teaspoons garlic powder
2 tablespoons beef base
3/4 teaspoon Worcestershire sauce
1 tablespoon Lawry's Seasoned Salt
1 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon celery salt
1 teaspoon black pepper
1 tablespoon dried italian seasoning, crushed
1 -2 teaspoon Accent seasoning
2 bay leaves
1 1/2 cups chopped onions
1 (28 ounce) can stewed tomatoes, crushed
1 1/4 cups sliced carrots (not too thick)
1 cup diced celery
1 (14 ounce) can green beans
1 cup canned corn
1 cup frozen okra
1 cup quarter inch diced peeled idaho potato
1 cup diced cabbage
1 (16 ounce) bag kluski noodles, cooked as directed on package

Preparation

Heat about a tablespoon or two of vegetable oil in a skillet over medium heat. Put the whole roast in the skillet. Brown good on both sides. About 5 or 6 minutes on each side. Remove roast from the pan. Cut it into one inch cubes. Place meat in a large soup pot. Add the broth, seasonings, onion, celery, cabbage. Bring this to a boil. Skim any excess fat that comes to the surface and discard. This is important. Cover and reduce heat to a simmer. Simmer for about an hour and forty-five minutes. Add the carrots,green beans, corn, okra and potatoes to the pot. Return the soup to a boil. Then reduce heat and simmer for 45 more minutes. When done, serve in a bowl with warm Kluski Noodles. Enjoy.