Vegetable Beef Soup
Stalks of celery - 3 large, chopped
Carrots - 4 large, peeled and chopped
Corn (fresh or canned) - 1 cup, cut
Cabbage or green beans - 1 cup, chopped or cut
Potatoes - 3 medium-size, peeled and cubed
Tomatoes - 1 can (14 oz.), stewed
Bay leaf flakes - 1/2 teaspoon
Beef bouillon - 8 cubes
Basil - 1/2 teaspoon, dried
Dried onion soup mix - 1 envelope
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon, freshly ground
Water - 12 cups
1) Take a large stock pot or Dutch oven and boil water in it. Stir in bouillon cubes and onion soup mix.
2) Heat 1/4 cup oil or shortening in a large skillet, add beef cubes and cook over high heat until brown, stirring frequently.
3) Add browned beef and all remaining ingredients in the stock pot or Dutch oven and boil for 20 minutes.
4) Reduce heat and cover. Simmer for about 1 1/2 hours or until meat is tender.
5) Serve hot with bread.