Dad's Soup

This is my first post of a recipe, and one of many I have made. My family's cooking dates back generations to many amazing cooks who cooked at home for farm families, sharing at many family get-togethers. I will always hold dear the capability of my grandmother Augusta, cooking and baking amazing dishes and baked goods on a wood stove.  Here's my soup recipe, cut all vegetables to small size pieces; use organic when possible. Assemble in a 6 quart heavy pot. 2 green peppers,seeded and cleaned;half of a bunch of celery, slice thin; 1 apple,peel and seed; 1 pound carrots,peel and slice 1/4 inch long; 1 head of garlic,peel and chop fine;3 large potatoes,peel and cut to small pieces; one large purple onion, remove outer skin, trim ends, chopfine, and saute' with about 3 pounds of trimmed chuck roast and 3 tablespoons of canola oil. Drain, and add to vegetables Add: 2 -15 oz.cans diced tomatoes,1-6 oz. can tomato paste, 2 TBSP creamy peanut butter; 2 TSP dark molasses; 2 slightly rounded TSP sea salt; 2 level TSP black pepper; 1 TSP chili powder; 1/2 TSP hot sauce. Add water to about 1 inch above ingredients in pot, bring to a boil slowly and simmer at low boil about 3 hours, or you may wish to use a crock pot of similar size. Stir often, using a well rounded spoon. You may also use zucchini, or okra in your soup. Serves a large family, with leftovers! Bon Appetit!