Vegetable Beef Soup

• 1 to 2 lb. stew beef (lean) or other lean beef, cut up into small pieces
• 3 to 4 large carrots, cut up small
• large onion, cut up small
• 1 chicken bouillon cube
• 1 small pkg. corn
• 1 small pkg. butter beans
• 1 can large tomatoes
• 1 can tomato soup
• French-cut string beans (canned; small)
• 1 1/2 to 2 lb. potatoes, peeled and cut small
• 1 Tbsp. plus sugar
• salt and pepper to taste

1. In one pot, cook stew beef, carrots, onion, salt and pepper and bouillon cube. I pressure cook this, but can be cooked 1 to 2 hours slowly until very tender in a large pot over low heat on regular burner. In another pot, cook tomatoes, corn, butter beans, sugar, string beans and potatoes until tender, then add tomato soup. Put all together in one pot. Stir well. Put cheese in bottom of bowl, soup on top and serve with crackers. Stir often; do not allow to stick. Be sure there is enough water.

stew beef, carrots, onion, chicken, corn, butter beans, tomatoes, tomato soup, string beans, potatoes, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66942 (may not work)