Homemade Vegetable Beef Soup

I have made this recipe for years and it never fails to please my family.  Serve with fresh baked rolls or biscuits for a hearty meal.

2 - 3 lb. chuck roast, trimmed of fat and cut into cubes

1 large onion, diced small

2 cups water

3-4 carrots, diced small

4 stalks celery, diced small

1 can peas, with juice (can use frozen)

3/4 cup butterbeans, frozen

1 can corn, with juice (can use frozen)

1 can green beans, with juice

4 med. potatoes, peeled and diced small

1 28-oz. can Crushed Tomatoes

4 beef bouillon cubes or 2 tablespoons beef base

¼-1/2 tsp. crushed red pepper flakes

Salt and pepper to taste

Brown meat in a large pot.  Sauté onion with browned meat for 2 - 3 minutes.  Add crushed tomatoes and water.  Add all vegetables one at a time, starting with the carrots and celery and ending with potatoes.  Add bouillon cubes and pepper flakes.  Bring to a boil.  Season to taste with salt and pepper and simmer until all vegetables are done.  Sometimes, in place of the bouillon cubes, I use pot roast gravy that I have frozen from leftovers.  You could also use beef stock.  If you use frozen vegetables, you may want to adjust the liquid (water, stock, etc.)

Will serve about 8-12 depending on serving size.

Preparation

My little sous chef keeps me on my toes

Dinner is ready