OLD FASHION VEGETABLE SOUP
Makes 12 to 14 servings.

3 pounds stew beef
2 quarts water
2 tablespoons salt
2 bay leaves
10 peppercorns
¼ teaspoon marjoram
¼ teaspoon thyme
2 cups potatoes, peeled and diced
1 cup carrots, sliced
½ cup celery, chopped
2 cups green beans
1 cup cabbage, shredded
1 medium onion, chopped
2 cups corn
2 cups peas
1 can tomatoes

In a large stockpot, cook beef in salted water until meat is tender. Remove beef from broth. Set meat aside. Into the stockpot, add the bay leaves, peppercorns, marjoram, and thyme. Then add in the potatoes, carrots, celery and cabbage. Cook until potatoes and carrots are tender. Add the onion, corn, peas, and tomatoes. Cook until all vegetables are soft. Add meat back into the soup and stir. You want to cook the soup with the meat 5 to 7 minutes longer. Finally, you can say soup’s up. You can make the soup ahead of time. Just heat in microwave or on the stove and pour into a large thermos container for a picnic.