2 1/2 pound Blade Chuck Roast

1/2 cup Sliced Carrots

2 1/2 quart Water

1/4 cup Diced Onion

2 teaspoon Salt

1/4 cup Chopped Parsley

1 sm Onion

1 Clove Garlic -- Minced

1/2 cup Celery Leaves

1/2 cup Elbow Macaroni

1 Bay Leaf

6 ounce Tomato Paste

2 Slices Bacon -- Diced

1 cup Coca-Cola

1 1/2 cup Cooked Kidney Beans

1 tablespoon Olive Oil

1/2 cup Fresh Chopped Green Beans

1 tablespoon Worcestershire Sauce

1/2 cup Diced Celery

1 tablespoon Italian Seasoning

1/2 cup Fresh Or Frozen Green Peas

1 teaspoon Salt

1/2 cup Sliced Zucchini

1/4 teaspoon Black Pepper

-----GARNISH----- Grated Parmesan Cheese

In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the remaining ingredients. Pan fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except the Parmesan cheese, to the broth. Cover and simmerfor about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. From: "International cooking with Coca-Cola", a give-away pamphlet from the Coca-Cola Company, 1981.