Garden Vegetable Beef Soup

Ingredients

• 5 c beef cross rib pot roast, cut 1½"
• 12 c water
• juice from 1 lemon
• 2 tablespoons dried basil leaves
• 1 tablespoon pepper
• ¾c beef soup base
• 4 bay leaves
• 2 med onion, chopped
• 4-5 med carrots, cut into ½ pieces
• 4 med stalks celery cut into ½ slices
• 2 c cauliflower pieces
• 4 cans stewed tomatoes
• 1 c sliced fresh mushrooms
• 2 c potatoes, cut lengthwise into 1/4 slices
• fresh spinach, cut up about 2 cups

Directions

1. Brown beef pieces in oven.
2. Stir in water, lemon juice, basil, pepper, soup base, bay leaves, onion, carrots and celery. Heat to boiling; reduce heat. Cover and simmer 1½ hr.
3. Stir in cauliflower, pieces tomatoes, potatoes and mushrooms. Heat to boiling; reduce heat. Cover and simmer until beef in tender, 40 min or so.
4. Sprinkle soup with spinach or kale. Cover and simmer 5 min.