7 lbs beef roast-pot or chuck
2 large cans whole tomatoes
2 large onions-chopped
1 large head cabbage
1 large turnip-peeled and diced
1 medium sized stalk of celery-chopped
2 (32 oz) packages of frozen mixed vegetables
1 tbsp sugar - optional
Salt to taste
Noodles - any amount desired
Bone beef roast. Remove excess fat if desired, and cube the remaining meat. Add meat to 6 quarts water in a large roasting pan. Simmer until nearly done. Add in order - whole tomatoes - cut up, onions, potatoes, cabbage, turnip, celery, frozen vegetables, sugar and salt. Any kind of noodles may be used, but cook separately before adding to soup. Additional waer may be added to fill the pot. Do not overcook the vegetables. When cool, freeze in one quart Seal-a-meal bags (2 or 3 servings per bag). This is a great answer to what to have for dinner in a hurry. Serve with thick slices of warm, buttered French bread, hot biscuits, or crackers - salad and your favorite dessert.