Vegetable Beef Soup

• 2 Tbsp. butter
• 1 to 1 1/2 lb. beef stew meat, cut into 3/4-inch pieces
• 3 c. water
• 1 (28 oz.) can whole tomatoes, cut up (undrained)
• 1 (10 3/4 oz.) can onion soup
• 1/2 tsp. pepper
• 1/2 tsp. dried marjoram leaves
• 1/4 tsp. dried thyme leaves
• 1 bay leaf
• 1 1/2 c. potato cubes (1/2-inch cubes)
• 1 c. sliced carrots
• 1/2 c. sliced celery
• 1 c. frozen whole kernel corn
• 1 c. frozen green beans

1. In Dutch oven, melt butter.
2. Add stew meat.
3. Cook and stir over medium-high heat until meat is browned.
4. Add water, tomatoes, onion soup, pepper, marjoram, thyme and bay leaf.
5. Heat to boiling.
6. Reduce heat; cover and simmer for 1 hour.
7. Add potatoes, carrots and celery.
8. Cover and simmer 40 to 50 minutes or until vegetables are tender, stirring occasionally.
9. Add corn and green beans.
10. Recover and simmer for 5 to 10 minutes or until beans are tender.
11. Makes 6 to 8 servings.

butter, beef stew meat, water, tomatoes, onion soup, pepper, marjoram leaves, thyme, bay leaf, potato cubes, carrots, celery, kernel corn, frozen green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824316 (may not work)