Vegetable Beef Soup

• small chuck roast or beef ribs
• 1 beef bouillon
• 2 medium onions
• 1/2 green pepper
• 5 to 6 medium potatoes
• 5 carrots
• 1/2 medium head cabbage
• 1 (10 oz.) pkg. frozen okra
• 1 (10 oz.) pkg. frozen corn
• 1 (10 oz.) pkg. frozen limas
• 2 bay leaves
• parsley to taste
• pepper to taste
• 2 to 3 cans stewed tomatoes, cut small

1. Boil meat covered with water; include bouillon cube, bay leaves, parsley, pepper, onion and green pepper.
2. When tender, set aside meat.
3. Chop all vegetables into small pieces.
4. Add carrots, first, then stewed tomatoes, frozen vegetables and then the potatoes.
5. Cut meat into small pieces and add back to soup. Add cut up cabbage last.
6. Add more water for thinner soup.
7. Simmer until vegetables are tender.
8. Freezes well!

chuck roast, beef bouillon, onions, green pepper, potatoes, carrots, head cabbage, frozen okra, frozen corn, frozen limas, bay leaves, parsley, pepper, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=605496 (may not work)