Sue Middendorf'S Vegetable Soup

1. 1

   Into a large pot, put 6 quarts of water, chuck roast, any extra beef bones for flavor, old celery leaves and an onion. Cook, covered, for 1 1/2 to 2 hours, then let it cool.

2. 2

   Remove the meat from the broth.

3. 3

   Strain the broth and discard the vegetables. Put the broth in the fridge for about 2 hours.

4. 4

   Remove the fat when it's hardened and floats on top.

5. 5

   (I usually do this step overnight.)

* Per serving · 4 servings · Values may vary.

No additional tips available.