Mulligan Soup

• 1 lb. beef (for stew)
• 1 large can whole tomatoes
• 1 to 2 potatoes, diced
• 1/2 head cabbage
• 4 carrots, cleaned and peeled
• 1 c. frozen corn
• 1 can green lima beans, drained
• 1 can green beans
• 2 stalks celery, sliced
• 1 medium onion, diced
• 3 bay leaves
• oregano, salt, pepper and granulated garlic to taste
• beef bouillon

1. In a large soup pot, start 1 quart of water to boil.
2. Cut beef into bite size pieces.
3. Add to water along with bouillon.
4. Chopped carrots, potatoes and celery are added next.
5. Add tomatoes and cabbage.
6. Stir in spices to taste.
7. About 20 minutes before finished, add lima beans, green beans and corn.
8. Cook until meat and veggies are tender.
9. Remove bay leaves before serving.
10. Stir occasionally and add water if needed.

beef, tomatoes, potatoes, cabbage, carrots, frozen corn, green lima beans, green beans, stalks celery, onion, bay leaves, oregano, beef bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032038 (may not work)