Instructions: Place roast, soup bones and salt in large kettle. Barely cover with cold water. Bring to a boil, cover. Simmer for 3 to 3 1/2 hours or until tender. Remove meat and bones from kettle, strain liquid. (There should be about 5 or 6 cups; if not, add water.)

Stir in remaining ingredients. Simmer for 20 minutes, until vegetables are just tender.

Meanwhile, cut meat in bite size pieces.

Add meat, stirring gently.

Add hot water if thinner stew is desired.

Heat through.

Serve piping hot in bowls with French bread.

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