1 to 1 ½ pounds of stew beef
3 cans beef broth
1 large onion- diced
1 can corn (or fresh corn cut off cob)
1 can green beans (or fresh green beans)
2 cans diced tomatoes
I can carrots (or fresh carrots sliced)
4 to 5 potatoes- diced into bite sized pieces
Bay leaf
Dash or two of Worcestershire Sauce
Salt and pepper to taste
In a stockpot, brown the beef well. Add onion and cook until tender or translucent. Add one can of beef broth and one can of water. Bring to a boil and let simmer 15 minutes. Add the rest of the ingredients. Bring to a boil. Turn down the eye of the stove until the soup is just below the boiling point and let cook until all vegetables are tender and the flavors blended. It usually takes about an hour or so. Then serve with grilled cheese sandwiches or cheese bread! Soup is great the next day as a left-over too!!!
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