Beef and Vegetable Soup

• 1 quart beef stock
• 1 pound cooked prime rib, diced, plus reserved bones (page 12)
• 1/2 medium onion, diced
• 1 bay leaf
• 3 large garlic cloves, minced
• 2 medium carrots, peeled and diced
• 1 white potato, peeled and diced
• One 28-ounce can crushed tomatoes
• One 15-ounce can whole kernel corn
• One 8-ounce package frozen peas
• Salt and pepper

1. Put 2 quarts water and the beef stock in a large pot.
2. Add the meat, bones, onion, bay leaf, and garlic.
3. Bring to a boil, then turn down the heat and add the carrots, potato, tomatoes, corn, and peas.
4. Let simmer slowly for 1 hour.
5. Remove the soup from the heat, and remove the bay leaf and the bones.
6. Bring the soup to room temperature, and skim off the fat.
7. Add salt and pepper to taste.

beef, prime, onion, bay leaf, garlic, carrots, white potato, tomatoes, whole kernel corn, frozen peas, salt

Taken from www.epicurious.com/recipes/food/views/beef-and-vegetable-soup-378702 (may not work)