Dedra'S Vegetable Beef Soup

• 1 1/2 gal. water
• 3 oz. beef base or 3 oz. beef bouillon
• 1 (16 oz.) can tomato paste
• 1 lb. cubed beef (any steak)
• 2 medium bell peppers, processed
• 2 large white onions, processed
• 2 ribs celery, processed
• 3 Tbsp. Tony's Creole seasoning
• 2 Tbsp. parsley flakes
• 2 lb. baking potatoes, diced
• 5 oz. shredded cabbage
• 6 oz. broccoli florets
• 6 carrots, sliced
• 3 ribs celery, sliced 1/4-inch
• 5 oz. cauliflower florets
• 1 medium yellow squash, sliced and halved

1. In a large pot, add water, beef base, tomato paste and beef. Cook these ingredients for 30 minutes over high heat.
2. Next add the processed onions, bell peppers and celery.
3. Cook for another 30 minutes or until beef becomes tender.
4. Lower heat to medium temperature. Add diced potatoes, sliced carrots, celery, shredded cabbage and parsley flakes.
5. Cook for 20 minutes or until vegetables are tender. Add broccoli, cauliflower and squash. Allow to cook for 10 minutes. Remove from heat.
6. Serve hot with crackers or cornbread. This soup may be frozen.

water, beef base, tomato paste, beef, bell peppers, white onions, celery, parsley flakes, baking potatoes, cabbage, broccoli florets, carrots, celery, cauliflower florets, yellow squash

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313592 (may not work)