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Beef and Vegetable Soup

Sm. beef pot roast
1/2 c. water
Salt and pepper to taste
2 lg. potatoes, diced
1 stalk celery, diced
2 carrots, diced
1 can whole kernel corn
1/2 pkg. frozen peas
1/2 pkg. frozen lima beans
1 can green beans
1 lg. can V-8 juice
1/2 V-8 can full of water


Place beef in roasting pan, and add water, salt and pepper. Cover and roast about an hour at 350 degrees. When done, pour off stock and refrigerate. Remove layer of fat from beef stock and put stock in soup pot. Cut beef into bite size pieces and add to pot. Add vegetables, V-8, water and salt to taste. Bring to boiling over medium high heat, stirring occasionally. Reduce heat and simmer for 2 hours or more.


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