1 small chuck roast. Boil day before then put in rerigerator. Next day take bone and fat off roast and tear meat into small pieces and return tobroth.
Add 1 can kidney beans(I use Pinto)with juice
2 cans(141/2 oz) cans of S and W ready cut tomatoes
2 stalks celery ,chopped
3 or 4 carrots, sliced
3 or 4 potatoes, cubed
2 ts oregano( I use greek oregno, doesnt have such a bite to it) but
you can use regular
1 ts garlic puree(you can use garlic juice if you cant find puree. not
as strong tho)
1/2 head of chopped cabbage
1 handfull of macaroni (I use elbow).
1 onion, chopped
will be a real thick and hearty soup ummmmm good
Serve with garlic bread or french bread