Vegetable Beef Soup

Ingredients

• Stew beef (12 lb.)
• Onion
• Salt and pepper to taste
• 1-2 cans beef broth
• Soup mix frozen vegetables (5 lb.)
• Potatoes (2.5 lb.)
• 1/2 gallon tomato juice
• 2 large cans diced tomatoes
• 1 tsp. sugar
• *Small bag shoepeg corn and small bag butter beans

Boil stew beef in water on stove; add chopped onion and salt. Simmer and cook until tender (about 1 to 1.5 hours). Add pepper. Add 1-2 cans beef broth as needed.

Cook soup mix frozen vegetables separately, drain, and add to beef broth.

Cube and cook potatoes. When pot comes to full boil, turn off heat and cover. Drain and add to beef broth.

Next, add 1/2 gallon tomato juice (as needed throughout process) and 2 large cans diced tomatoes. Add 1 tsp sugar. *Can also add small bag shoepeg corn and small bag butter beans.

Simmer pot of soup for 35-45 minutes.