Beef Vegetable Soup with Beans (no potatoes)

Servings: 8

4 c homemade beef broth

1/2 lb chuck roast (canned with the broth)

4 large carrots

3 c chopped cabbage

15 oz canned tomatoes

15 oz canned butterbeans

3 chopped scallions

Water to cover

Bragg's, dark miso, garlic, and hot sauce to taste

Bring all ingredients to a boil and simmer ~10 minutes until done.