Chuck roast
1 large onion (chopped)
1 head of cabbage (chopped)
1 large can diced or crushed tomatoes or tomato sauce
2 TBSP crushed red pepper (optional)

Cut roast into bite size pieces removing the fat in large chunks. Place all meat and fat into a large pot with a couple of tablespoons of olive oil and brown. Add enough water to cover and simmer until roast is almost tender. Remove large pieces of fat and discard. Add all other ingredients and simmer until cabbage is tender. You may add macaroni or noodles at this time if you like this in your soup.