Categories: Soups

Ingredients

• 1 large onion chopped
• 2 cloves garlic chopped
• 1 large can tomatoes 28 oz.
• 2 8 oz. tomato sauce
• 1 8 oz. can water
• 1/2 tsp. basil, ground oregano & rosemary
• 1 tbsp. parsley
• 1 lb. chuck roast
• 3 stalks celery diced

Directions

1. Cover and cook on low overnight. Next morning add: 1/2 head cabbage – shredded and 1/2 pkg. mixed veggies (frozen)

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