VEGETABLE BEEF SOUP

1 1/2 lb of stew beef or chuck roast, I like to use the chuck roast.
2 large cans of whole tomatoes, chopped in a blender
4 medium potatoes, peeled and cubed
4 carrots, peeled and sliced
2 large onions, peeled and chopped
3 medium cloves of garlic, finely chopped
3 stalks of celery, sliced
1 bag of frozen mixed vegetables, or 1/2 bag each of peas, corn, and lima beans. If you use the frozen mixed vegetables, you won't need carrots as they are included in mix.
Salt and pepper to taste

In a large pot, put the meat and enough water to cover it by a few inches, bring to a boil, skim off any scum that comes to the top.

Turn down the heat and simmer for a couple of hours or until the meat is tender.

If using the whole chuck roast, remove it from the broth and cut into bite size pieces, discarding the fat.
Strain the broth into a large bowl or pan to remove any impurities. Wipe the inside of the cooking pot with a paper towel and return the broth and meat to the pot.

Chop the tomatoes in a blender, add to the broth.
Add the potatoes, carrots, onions, garlic, celery and mixed vegetables.

Bring to a boil, turn down the heat and simmer for about an hour, or until all the vegetables are tender.

TOASTY ONION STICKS

1/2 lb soft margarine
1 envelope Lipton Onion Soup Mix
White bread of your choice

Combine margarine and onion soup thoroughly.

Trim the crusts from the bread slices. Spread the onion/margarine mixture on the slices and cut each slice into 5 strips. Refrigerate remaining onion butter. It will keep for a long time. Place strips on ungreased baking sheet with the spread side up.

Bake in 375F oven for 10 minutes or until golden.

These are really good with homemade vegetable soup or chili. I found that frozen bread was easier to spread and I also leave the crusts on.

The onion butter is delicious on baked potatoes or over cooked vegetables.