Vegetable Beef Soup

• 5 qt. water
• 2 1/2 to 3 lb. chuck roast, cut into small pieces
• 1 small bunch celery, diced
• 2 large onions, chopped
• 1/2 lb. carrots, diced
• 1 (16 oz.) can tomatoes, chopped
• 1 (8 oz.) can Mexican stewed tomatoes
• 1 can cream-style corn
• 2 small pkg. frozen mixed vegetables
• 1 small pkg. okra
• 4 tsp. salt
• 1 tsp. black pepper
• 1/2 c. uncooked rice (optional)
• 2 small Irish potatoes, chopped

1. Simmer soup meat in water.
2. Add salt, pepper, onion and celery.
3. Cook two hours in large covered pot.
4. Add corn, tomatoes, frozen vegetables, carrots and okra.
5. Let simmer for one hour. Add rice and cook thirty minutes.
6. This recipe should make six quarts of soup.

water, chuck roast, celery, onions, carrots, tomatoes, tomatoes, creamstyle corn, vegetables, okra, salt, black pepper, rice, irish potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263701 (may not work)