Vegetable Beef Soup

• 2 1/2 lb. stew beef
• 2 to 3 c. potatoes
• 1/2 gal. tomato juice
• 1 c. chopped carrots
• 2 to 3 c. tomatoes, cut up or 3 to 4 c. whole tomatoes
• 1 large, chopped onion
• 1 can corn
• 1 c. chopped celery
• 1 c. lima beans
• 1 small can green peas
• 1 medium turnip, chopped
• 2 c. green beans
• 1 chopped sweet potato
• 2 c. chopped cabbage

1. Cook beef until tender.
2. Cut into small pieces.
3. Save broth. Into a large (at least 10 to 12-quart) kettle, put beef broth and add all ingredients except beef.
4. Add water to make consistency you like (thick or thin soup).
5. Add beef; simmer for at least 1 hour, longer is better.
6. Add salt and ground black pepper to taste.

stew beef, potatoes, tomato juice, carrots, tomatoes, onion, corn, celery, beans, green peas, green beans, sweet potato, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331030 (may not work)