Favorite to keep the 'home-fires burning" though the years! Funny thing was we always started out with a LOT of beef in the pot, but after all 6 of the kids (and Momma) made their pass by to lift the lid, stir a little, taste a little, it always was short on meat when done! Oh well...
1Cube the fresh roast into small cubes and brown in a large iron dutch skillet with cooking oil. Add the vinegar and sugar to brown the meat a deeper brown. Add the fresh vegetables and saute for about 5 minutes, mixing well.
2Add the canned ingredients to a very large crockpot, with a can of water for each can that was opened and set the unit on high. Add the browned beef mixture to the crockpot, careful to get all of the drippings out of the skillet. I usually add a little water to render the rest up from the skillet, this really add to the flavor and color of the soup.
3Cook on low for one hour to begin to tenderize the beef. At the beginning of the second hour, add the red potatoes and the carrots and cook an hour. At the beginning of the third hour, put your frozen vegetables and turnips and begin your seasonings.
4On the fourth and last hour, add your lemon juice, squashes and kale. These do not have to cook long so add them last or they will cook away to nothing! Enjoy with some hot buttered cornbread and you are good to go! =)