Vegetable Soup

1. 1

   In a large pan, cook meat until tender, 2 to 3 hours.

2. 2

   When cool, cut up meat in small pieces.

3. 3

   Add back to broth the meat, potatoes, carrots and onion and cook until tender.

4. 4

   Add peas, corn and tomatoes.

5. 5

   Cook on low heat for about 30 minutes.

6. 6

   Use salt and pepper as you like.

7. 7

   You can use some tomato juice if soup gets too thick.

8. 8

   Left over beef roast makes good soup, too.

No additional tips available.