Wash beef in a colander. Bring water to boil in a pot. Add beef, lima beans, and potatoes and bring to boil. Add salt and pepper and simmer for approximately 2 hours until the meat is tender.

Remove meat and add carrots, celery, onions, and mixed vegetables. Cook 15 minutes.

Break up tomatoes by hand and add the rest of the ingredients. Simmer for 30 minutes longer.

Remove potatoes and mash, then return to the soup.

Remove the bay leaf and chili.

Before serving, take the roast that was cooked in the soup and cut it up into 1 1/2" squares and place into a casserole dish one layer deep. Sprinkle with salt and pepper. Bake in a 375 degree oven until browned. Serve meat on the side with mustard or horse radish. Eat with the soup and bread.