Chuck Roast Soup
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
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.
Add spaghetti and simmer another hour.
Serves 12 to 14.
This freezes well.