Cut roast into small cubes

Slice baby carrots into quarters

Rough chop celery, onion, and cabbage

Put the frozen veggie bags into luke warm water to thaw.

Put an 18 to 20 quart stock pot on med-high heat. Add 1 and a half Tbs of veg oil and the beef in the pot. Add a light amount of salt and pepper. Lightly brown the beef.

Pour the beef and juices into a prep bowl and cover with a dish towel.

Return the stock pot to the heat. Add the celery, carrots, and onion to the pot with 1 and a half tablespoons of vegetable oil.

Cover with a lid and cook until the onions are translucent. Stir occasionally to prevent burning.

Add the beef and juices back in and the broth. Bring to a boil.

When at a boil add all of the thawed veggies and stewed tomatoes.

Add hot water till soup is loose with enough to reduce some.

Bring back to a boil and add bullion cubes.

Reduce heat and simmer for 2.5-3 hours uncovered.

In the last 30 minutes of cooking add the cabbage.

Serve with saltine crackers and enjoy.

Soup can be either frozen or canned to enjoy later.