Beef Vegetable Soup

• 2 1/2 lb. stew beef
• 4 qt. water
• 1 Tbsp. salt
• 1/2 head chopped cabbage
• 1 1/2 c. chopped onions
• 6 carrots, cut into 1-inch pieces
• 3/4 c. chopped celery
• 1/4 c. chopped green pepper
• 1 large can tomatoes, chopped and undrained
• 1 c. lima beans
• 1 c. green beans
• 1 c. peas
• 1 can whole kernel corn, drained
• 3 to 4 potatoes, cubed
• 2 Tbsp. chopped parsley
• 1 (6 oz.) can tomato paste

1. Combine beef, water and salt in saucepan. Cover and bring to a boil.
2. Add cabbage, onions, carrots, celery, green pepper and tomatoes.
3. Return to a boil.
4. Lower heat and simmer 30 minutes. Add remaining ingredients.
5. Cover and simmer 3 1/2 hours.

stew beef, water, salt, cabbage, onions, carrots, celery, green pepper, tomatoes, beans, green beans, peas, whole kernel corn, potatoes, parsley, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513489 (may not work)