Country Supper Soup

2 Ibs. Chuck roast, cut in 1” cubes  (keep the bone and throw it in too, you will have more flavor)
2 Tablespoons cooking oil
2 teaspoons salt (more or less to taste)
1/8 teaspoon pepper
1 ½ quarts water
1 cup celery, cut up
1 bay leaf
1 onion, chopped
1 cup carrots, chopped
½ small head of cabbage, quartered
1 can (6 ounce) tomato paste
1 can (15 ½ oz) kidney beans, undrained

In soup kettle or Dutch oven, brown meat in oil, add salt, pepper, water, onion, celery, carrots, cabbage, tomato paste and small bay leaf.  Simmer for 30 minutes covered, more or less.  When tender, add beans.  Cook for 10 minutes more. Remove bay leaf.