Beef and vegetable soup

INGREDIENTS



2 cups canned or fresh tomatoes

2 cups cabbage

1 cup or 3-4 carrots, sliced

2 cups green beans

2 cups diced potatoes

1 lb. stew beef or leftover beef and stock from roast



Method:

1. Cook beef until tender in 1-2 tablespoons oil.


2. Combine all vegetables with cooked meat. Season with 1 teaspoon salt. Simmer for one hour. Add broth or tomato juice if additional liquid is needed.