Seabrook Vegetable Beef Soup

This recipe is my Mom's recipe and taste almost extacly like my Grandmother's famous vegetable soup. I love this soup and I don't make it nearly as often as I should. It taste even better the next day and also makes a ton of leftovers.

Ingredients:
Chuck Roast (any size will do)
½ small head of cabbage
1 medium onion
3-4 stalks of celery- chopped
2-3 carrots- chopped
1 lg. can of green beans
1 lg. can of tomatoes-chopped
1 lg. can tomato sauce
½ bag of frozen corn
2-3 potatoes-chopped

Seasoning:
2-3 Tbls. chili powder
Garlic Salt, Salt and Pepper to Taste

Directions:
1. Fill pan about 1/3 full with water and cook Chuck Roast until tender (2-3 hours).
2. Remove roast from pan, remove fat and chunk into
pieces and return to beef stock.
3. Add cabbage, onions, celery and carrots and
cook for 15-20 minutes.
4. Add green beans, tomatoes, tomato sauce, corn
and potatoes and add seasoning. Cook
until potatoes are tender.

Perfect for a cold winter's day.