Peasant Style Beef Soup****

By Nilson

Ingredients

• 2 1/4 pounds beef chuck pot roast
• 8 cups water
• 1 Tablespoon lemon juice
• 2 teaspoons salt- to taste
• 1/2 teaspoon pepper
• 1 or 2 bay leaves
• 1/2 teaspoon ground allspice
• 2 beef bouillon cubes
• 2/3 cup chopped onion--more
• 2 cups celery, including leaves, cut in 1/2 inch pieces
• 2 cups carrots, cut in 1/4 inch slices
• 2/3 cups cut up cauliflower
• 1 16 ounce can stewed tomatoes
• 1 16 ounce can whole tomatoes
• 1/2 cup sliced fresh mushrooms or 1 4 ounce can
• 1 cup frozen peas or 1 cup chopped fresh spinach

Preparation

Step 1

Trim all fat from roast. Cut into 1 1/2 inch cubes. Discard bone.

In a large Dutch Oven, brown meat. Stir in water, lemon juice, salt, pepper, bay leaf, allspice, bouillon
cubes and onion. Heat to boiling, reduce heat. Cover and simmer 2 hours. Stir in remaining ingredients. Cover and cook until meat is tender, 1 to 1 1/2 hours. Serve in heated bowls.