Beef Vegetable Soup

Beef Vegetable Soup

This is a good way to get rid of leftover roast.

• 2 lbs. beef ribs, or use leftover roast
• 1 cup sliced carrots
• ½ cup macaroni, or spaghetti broken into small pieces
• 1 cup diced celery
• 1 cup potatoes, cut in 1-inch pieces
• 1 package (10 oz.) frozen lima beans and corn (i.e., succotash)
• 2 cups shredded cabbage
• 1 tablespoon seasoned salt
• 2 cans (16 oz. ea.) tomatoes, chopped, with juice

Put the beef in a large pot, covered with water, and simmer for 1-½ hours until tender. Remove from the pot and let cool, and then chop up the meat. Skim the fat off the cooking liquid. Strain the liquid and pour it back into the pot, adding water, if needed, to make 1-½ quarts of stock. Put the chopped meat, macaroni, and vegetables into the strained stock. Mix in seasoned salt. Let come to a boil, and then turn the heat to low and cook for about 1 hour. Makes 3 quarts.