Chuck Roast Soup

Yield: 12 to 14 servings

Ingredients

• 1 (3 1/2 pound) chuck roast
• 2 (46 ounce) cans tomato juice
• 1 package frozen mixed vegetables
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 1/2 cup okra, chopped
• 1/2 cup chopped parsley
• Tabasco sauce to taste
• Salt to taste
• 1 cup spaghetti, broken into small pieces

Instructions

1. Cut chuck roast into small pieces, removing all gristle and fat. Place in a very large pot and add all ingredients except spaghetti. Cover and simmer slowly for 3 hours.
2. Add spaghetti and simmer for another hour.

Notes

This freezes well.