Mom'S Vegetable Beef Soup

• beef stew meat
• potatoes, diced
• carrots, chopped
• celery, chopped
• onions, diced
• corn, canned or frozen
• 1 can creamed corn
• 1 can kidney or pinto beans
• green beans, cut
• canned tomatoes, diced
• 1 Tbsp. parsley, dried
• 2 bay leaves
• salt and pepper to taste
• beef bouillon granules to taste

1. Generously cover stew meat with water and boil 15 minutes or until meat is tender.
2. Strain liquid and chop the meat into spoon sized pieces.
3. In a large stockpot place meat, liquid, fresh vegetables, parsley, bay leaves and water to cover.
4. Add a few teaspoons of bouillon and simmer until vegetables are tender.
5. Add all canned vegetables including liquid.
6. Season with salt, pepper and additional bouillon to taste.
7. Heat to a simmer and serve.

beef stew meat, potatoes, carrots, celery, onions, corn, corn, kidney, green beans, tomatoes, parsley, bay leaves, salt, beef bouillon granules

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50701 (may not work)