Leo's Vegetable Roast Soup

 Memories:  Leo created this soup recipe over time.  Healthy, hearty and tasty.  He always makes extra so we can share with friends.

This makes 8 - 1 1/2 qt containers to freeze (or 12 qts)  We make large batch and then freeze for quick meals later.

Ingredients:

4 to 6 lbs chuck roast

1 medium yellow onion chopped

4 to 6 stalks of celery chopped

4 to 6 cloves of garlic diced

2 Bay leaves

3 to 4 cans of diced roasted tomatoes

32 oz. beef broth

32 oz. chicken broth

1 - 2 small cans tomato sauce or small can of paste

Vegetable mix:  could be Frozen corn, purple hull peas, crowder peas, green beans and/or any other frozen vegetable you like

Season to taste: sometimes Italian seas, Basil, Oregano, Rosemary, Thyme.  To your preference.  He does not measure.

Cut roast into small bite size pieces then coat in lawry's season salt

Saute onion and celery till translucent.

Remove from pan.

Saute the meat cubes until brown.

Add back into meat the onion, celery and also add the garlic.

Stir.

Add broths, seasonings, canned tomato items, frozen beans and corn.

Bring to a boil, then simmer till meat is tender.

Add green beans last and continue to simmer until they are tender.

Salt & pepper to taste while cooking.

Add water if needed for more liquid.