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Vegetable Beef Soup

List of Ingredients




1 lb. Beef cut into 1 inch cubes (chuck roast recommended, add
bone to brown and cook - then remove)
1 T Olive oil
4 cups FRESH veggies (carrots, potatoes, green beans, corn, peas, cabbage)
6 large tomatoes, peeled and seeded cut into pieces
water to cover
2 bay leaves
salt & pepper to taste (remember stock will reduce so go
lightly)


Recipe



Brown the meat with the oil in a stock pot. Add the veggies
and cover with the water at least 2 inches above. Cook until
veggies are tender. This soup is better the second and third
heating and freezes well.