This was my granny's recipe..... Brown meat (chuck or pot roast) in a little margarine in Dutch Oven. Cover well with water and liberally salt and pepper water. Add some chopped parsley. Partially cover and cook about 3 hrs. Skim top from time to time if needed. After about 1 1/2 hours of cooking throw in one chopped onion , some celery leaves, and a can of tomatoes (chopped) with juice. After 2 1/2 hours of cooking, remove meat, and if it is done trim meat from bone, remove fat, cut meat into desired size, and return to pot. Also return bone if desired, for richer broth. Now add some carrots, celery & potatoes. Cook till vegetables are tender (about 20 minutes). In last couple of minutes add any canned veggies (corn, green beans, limas, peas). Cook noodles in seperate pot. NOTE: If richer broth is desired, add a few beef boullion cubes.
