Recipe for Brides Vegetable Soup 
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Yield:
12 Servings
Ingredients:
Amount Ingredient
1 x Soup bone, if available
4 lb Chuck roast, cut into chunks
2 x Ribs and tops of celery, chunked
1 lrg Onion, chunked
3 qt Water
1 tbl Salt
1/2 tsp Pepper
2 x Bay leaves
1/2 tsp Dried oregano
1/2 tsp Dried thyme
5 x Carrots, diced
1 lrg Onion, chunked
3 x Ribs and tops of celery, chopped
32 oz Frozen mixed vegetables
1 tbl Salt
2 cup Water
4 can Tomatoes, cut up
2 med Sized potatoes, chunked
1/2 tsp Salt
Instructions:
Instructions: 1. In a large pot combine the first 10 ingredients.

2. SIMMER for 1 1/2 to 2 hours. Add water as needed.

3. Remove meat. Remove bone if using one.

4. Strain stock and skim top.

5. Add carrots, onion, celery, mixed veggies and salt.

6. Simmer for 30 minutes

7. Add 2 cups water, tomatoes, potatoes, salt and sugar. Correct seasonings to taste and add boiled meat.

8. Simmer for another 30 minutes or until potatoes are tender. Add water if needed.

It will be wonderful. Freezes well; however, I dont think potatoes freeze too well, and I prefer to remove them before freezing. Freshly boiled potatoes can be added when serving defrosted soup.

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