Canned Vegetable Beef Soup

• 2 to 3 gal. ripe, peeled tomatoes, cut up
• 10 to 15 ears corn, cut off
• 1 to 2 c. butter beans
• 1 to 2 c. peas
• 1 to 2 c. okra, sliced
• 1 1/2 to 3 c. diced potatoes
• 1 to 2 c. green beans
• 1 c. chopped carrots
• 6 onions, chopped
• 1 to 1 1/2 lb. stew beef
• 1 qt. water
• 1/3 to 1/2 c. salt
• 1/2 c. vinegar
• 3/4 to 1 c. sugar

1. Cook stew beef until tender and completely done.
2. Pour off liquid and use to make 1 quart water.
3. Tear apart beef in bite size pieces.
4. Cook butter beans, peas and green beans.
5. Mix all ingredients well.
6. You may leave out the vegetables you don't want and add others or more of these.
7. Keep proportions about the same. Bring everything to a boil.
8. Place in jars and pressure cook for 20 minutes on 10 pounds pressure.
9. You may choose to cook for 30 minutes before putting in jars, then boil jars in water bath for 45 to 60 minutes.

tomatoes, corn, butter beans, peas, okra, potatoes, green beans, carrots, onions, stew beef, water, salt, vinegar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=775642 (may not work)