recipes - vegatable soup

Vegatable Soup
2 Pound Check Roast
Soup Bones
1 Large Can Tomatoes (or 2-1LB).
1 8 Ounce Can Tomatoe Sauce
3 Stalks Celery (chop to about 1/4 inch)
1 1 Pound Head of Cabbage
2-3 Large Onions
2 Carrots
Parsley (Fresh or Dry)
1 Frozen Box Cut Green Beans
1 Frozen Box Yellow Corn
1 Frozen Box Lima Beans
1 Frozen Box Peas
2-3 Large Potatoes (blocked small)
1/2 Teaspoon Thyme
Put meat and bones in pressure cooker and cover with water.
Cook under pressure for 20 minutes.
Cool Meat and block in small pieces.
Place juice from meat into soup pot, add crushed tomatoes and cook 1/2 hour.
Note: If not using juice from meat... use about 6 cups liquid. You may mix chicken and beef broth (canned lowfat, not bouillon cubes) with water and tomatojuice or vegetable juice cocktail to suit your tastes.
Add onions and carrots and cook 15 minutes.
Add thyme, celery and cabbage.
Brin to simmer.
Add frozen vegetables and cook until almost done.
Add potatoes and meat.
Use tomato sauce at any point to give color. Also add additional water as required.