Vegetable Soup

by Carla Tuhacek

Cook 1 cup of small chunks of beef in a bit of oil in a big saucepan. Add 6 beef bullion cubes,
5 1/2 cups of water and 2 cups of tomato puree. Also add:

1 c. diced potatoes (with skins on)
3/4 c. sliced carrots
1/2 c. sliced onions
3 c. of vegetables ( such as peppers, peas, green beans, corn and celery)
1/2 tsp. salt
1/8 tsp. pepper

Cook until veggies are tender.