1 1/2 lb arm roast, trimmed and cubed
2 teaspoon salt, divided
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon paprika
5 beef bouillon cubes
1 teaspoon dill
2 bay leaves
2 cans diced tomatoes (1 pureed)
1/2 head cabbage, shredded
1 bag frozen lima beans
1 cup diced baby carrots
1 medium onion, chopped
1 teaspoon minced garlic
3 stalks celery (and tops), sliced
4 cups water
Toss meat, 1 tsp salt, seasonings and bouillon cubes along with onion, celery and carrot, in the bottom of a large crock pot. Add tomatoes and cabbage. Season with remaining teaspoon salt. Add lima beans and water to top and cover. Cook on low for 8 hours. Sour cream may be stirred into soup before serving (to taste).