_6 servings_
1 cup cooked beef, cut in small pieces
6 cups beef broth
2 cups fresh or canned tomatoes
1 cup diced potatoes
¾ cup diced carrots
½ cup sliced onion
3 cups other uncooked vegetables (green peas, chopped cabbage,
diced celery, cut green beans, chopped green pepper, sliced okra,
diced turnips, cut corn)
1½ teaspoons salt
⅛ teaspoon pepper
Combine beef and broth in a large saucepan. Add remaining ingredients.
Cook, covered, about 35 minutes, or until vegetables are tender.
NOTES: In place of beef broth use 6 beef bouillon cubes and 6 cups
water. (Liquid from canned or cooked vegetables may replace some of the
water.)
Canned or leftover vegetables may be used instead of uncooked
vegetables. Add to soup during last few minutes of cooking.
_Menu suggestion_
Serve with toasted cheese sandwiches and have fruit gelatin for
dessert.