Beef And Vegetable Soup

This vegetable soup has been cooked in my family for generations and continues to be a favorite. I am sure it will be a favorite of yours.

ingredients

1 quart V8 juice
1 32 oz box beef stock
2 pounds stew beef cubed
2 large carrots sliced
1/2 yellow onion diced
2 clove garlic minced
1 rib celery diced
1/2 cup dried minced onion
2 large button mushroom chopped bite size
one quarter very small cabbage diced
1 ear corn shucked off cob
4 small potatoes quartered
1/2 pearl onion frozen are fine
1 head broccoli cut up
1 cup peas frozen are fine
1 cup green beans (use fresh and cut up)
1/4 cup flat leaf parsley chopped
2 large table spoon tomato paste
1 tablespoon beef base
1 28oz can tomato diced
black pepper to taste
DO NOT USE SALT

directions

Place cubed beef, V8, beef stock, yellow onion, minced onion, celery, carrot and garlic in a large stock pot (the bigger the pot the better). Bring to a boil and reduce heat to med low. Once meat is tender, add all vegetables as well as beef base, tomato paste and pepper. You will know when the soup is done when potatoes are soft.

Source: Sabrina Bowles