Vegetable Beef Soup

Edwina McCaslin

Servings: 8

Ingredients:
1 to 1 1/2 lbs stew beef
8 c water
1 bay leaf
1 tsp salt + more to taste
1/2 tsp black pepper
1 Tbs oil
2 bags frozen mixed vegetables
1 sm onion - chopped
2 stalks celery - sliced
1 can diced tomatoes
1 can tomato soup
(optional) chopped cabbage or any vegetables you have on hand

Directions:

Brown beef in a large stock pot with oil. Add water and bay leaf and bring to a boil. Turn stove down to low and simmer for 1 hour or until beef is tender. Remove bay leaf and add remaining ingredients. Add additional water if needed. Bring to a boil then simmer on low until vegetables are tender (usually 45 minutes – 1 hour). Salt to taste.