Vegetable Soup

• 1 (1 1/2 lb.) sirloin steak
• 1 qt. fresh tomatoes, peeled, seeded and chopped with juice
• 1 (8 oz.) can Contadina tomato sauce
• 3 qt. water
• 1 bay leaf
• 3 cloves garlic, minced
• 2 tsp. salt
• 1 tsp. Cajun seasoning
• 1/2 tsp. garlic salt
• 1/2 tsp. pepper
• 2 ribs celery, chopped
• 1 large onion, chopped
• 3 carrots, sliced
• 6 medium potatoes, peeled and cut up
• 1 (8 oz.) can whole kernel corn, drained
• 1 (8 oz.) can cut green beans, drained
• 1/3 c. elbow macaroni

1. In a
2. 5-quart pot, bring tomatoes, sauce and water to a boil. Skim
3. off
4. foam.
5. Meanwhile,
6. cut
7. lean meat from bone, leaving bone
8. and
9. fat
10. intact.
11. Cube
12. lean
13. meat
14. into
15. small pieces. Add meat, bone with fat, bay leaf, garlic and seasonings to the pot.
16. Return to a boil; cover and simmer 2 hours. Remove bone with
17. fat
18. and
19. bay
20. leaf.
21. Discard.
22. Add celery, onions and carrots;
23. cook
24. for 15 minutes, then add potatoes, corn, beans and
25. macaroni.
26. Cook
27. 15
28. to 20 minutes longer or until potatoes are tender.

fresh tomatoes, tomato sauce, water, bay leaf, garlic, salt, cajun seasoning, garlic salt, pepper, celery, onion, carrots, potatoes, whole kernel corn, green beans, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769061 (may not work)