Vegetable Beef Soup

• 1 to 1 1/4 lb. lean beef
• 1 pkg. onion soup mix
• 4 potatoes, cubed
• 1 onion, cubed
• 1 green pepper, chopped
• 1 c. celery chopped
• 1 can or frozen carrots
• 1 can or frozen peas
• 1 can or frozen beans
• 1 can or frozen corn
• 1 can tomatoes
• 3 cans tomato soup
• 1 qt. water
• any other vegetables desired
• salt and pepper to taste
• any other seasonings desired

1. Cook at low heat the beef.
2. (Simmer on top of stove.) Cool beef and cut into small pieces.
3. Strain broth and add to soup. While meat is cooking, start the rest of soup.
4. Add onion soup mix to 1 quart water, stir and add the rest of the vegetables.
5. Add beef and strained broth.
6. Simmer 2 hours.
7. Add additional water as needed.
8. This soup is best made a day ahead and reheated day of serving.

lean beef, onion soup mix, potatoes, onion, green pepper, celery, carrots, frozen peas, frozen beans, corn, tomatoes, tomato soup, water, vegetables, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404138 (may not work)