1. Combine whole roast, 1 quart tomatoes, water, salt (depending on taste & how much salt is in your tomatoes), Worcestershire sauce, chili powder, and bay leaves. Simmer 2 hours. 2. Remove the beef and cool enough to cut into bite-size pieces, trimming any fat. Skim fat from soup. Return the meat to the soup, and add the second quart of tomatoes, celery, corn, carrots, potatos, green beans, and limas. Simmer till carrots and potatos are tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
