Dear Nana Lee: I wonder if you have a pressure cooker or if you are patient enough for preparing a wonderful beef soup for a very cold night. Here are the recipes:

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VEGETABLE BEEF SOUP

1 lb. stew beef - cut into small pieces
1 medium onion chopped
4 cups beef broth
3 cups water
1 (14.5 oz.) can of crushed tomatoes
1 1/2 cups cubed potatoes
1 cup sliced carrots
1 cup sliced celery
1 cup green beans
1/2 cup corn
1/2 cup peas - frozen
1/2 to 2 tsp. herbs of your choice (basil, oregano or dill)

Brown beef add onions; cook for 3 minutes.

Add broth, water, and tomatoes and cook until beef is tender.

Add potatoes, carrots, celery, beans, and corn; cook until tender.

Add peas and spices; simmer another 1/2 hour.

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HEARTY BEEF NOODLE SOUP
Servings: 4

3/4 to 1 pound lean ground beef
1 medium onion, chopped
2 cups V-8 juice
1 can cream of celery soup (10.5 ounces)
1 cup beef bouillon
1/2 teaspoon dried parsley
1/2 cup frozen green peas
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/8 teaspoon ground black pepper
1 bay leaf
1 cup uncooked medium egg noodles (2 ounces)

Brown ground beef with onions in a Dutch oven over medium heat. Drain off fat.

Stir in remaining ingredients except noodles. Heat to boiling.

Stir in noodles then reduce heat. Simmer for about 10 minutes, stirring occasionally, until noodles are cooked. Remove bay leaf before serving.