Riverview's Vegetable Soup

• 3 lbs beef stew meat
• 1 soup bone
• 2 (14 1/2 ounce) cans diced tomatoes
• 2 cups onions, chopped
• 5 stalks celery, sliced fine
• 2 large carrots, peeled and sliced fine
• 1 tablespoon Worcestershire sauce
• 12-1 teaspoon black pepper
• 3 dried bay leaves
• 16 ounces frozen corn
• 16 ounces frozen peas
• 16 ounces frozen green beans
• 2 large baking potatoes, cubed
• 1 tablespoon salt
• 1 teaspoon hot sauce, such as tabasco
• 12 teaspoon garlic powder

1. In a very large pot, place a gallon of cold water, stew meat, soup bone, and salt.
2. Bring to a boil and continue to boil on med-high for about an hour - skim the surface frequently.
3. Reduce heat to med-low and continue to gentle boil and add tomatoes (with juice), onion, celery, carrots, and seasonings, and cover.
4. Cook for about 30 minutes.
5. Add remaining ingredients and cook till potatoes are tender (about 20 minutes) --
6. Add more water and season with extra salt to taste.

beef stew meat, tomatoes, onions, stalks celery, carrots, worcestershire sauce, black pepper, bay leaves, corn, frozen peas, green beans, baking potatoes, salt, hot sauce, garlic

Taken from www.food.com/recipe/riverviews-vegetable-soup-334837 (may not work)