Riverview's Vegetable Soup

• 2 12-3 lbs beef stew meat, cut into small pieces
• 1 medium soup bone
• 2 (1 lb) cans tomatoes, chopped
• 1 large onion, chopped fine
• 5 stalks celery, chopped fine
• 2 large carrots, chopped fine
• 1 tablespoon Worcestershire sauce
• 12 teaspoon black pepper
• 3 bay leaves
• 16 ounces frozen vegetables
• 1 cup okra, sliced (fresh or frozen)
• 1 large potato, cubed
• 1 tablespoon salt
• 1 teaspoon hot sauce, such as Tabasco
• 12 teaspoon garlic powder

1. In a large dutch oven pot, place a gallon of cold water, stew meat, and soup bone.
2. Add salt.
3. Bring to a medium boil, and skim frequently for about 1 hour.
4. Lower heat, and add tomatoes, onions, carrots, celery, and seaonings.
5. Cover and cook about 1/2 hour - until vegetables and meat are tender.
6. Add remaining ingredients and continue to cook until potato cubes are tender.
7. You may wish to add more water depending on the consistancy of the soup.

beef stew meat, soup bone, tomatoes, onion, stalks celery, carrots, worcestershire sauce, black pepper, bay leaves, frozen vegetables, okra, potato, salt, hot sauce, garlic

Taken from www.food.com/recipe/riverviews-vegetable-soup-260040 (may not work)