Cooney Corn Soup - cooking recipe

Ingredients

1 1/2 lb. stew meat
5 to 6 medium size potatoes, cut in chunks
1 large can whole tomatoes
2 small cans tomato sauce
1 can cream-style corn
1 can whole kernel corn, drained
1 medium onion, chopped
black pepper
red pepper
salt
1 tsp. garlic powder
seasoned salt
2 Tbsp. cooking oil

Preparation

Rinse meat off; season with salt and pepper or seasoned salt and pepper.
Brown meat in oil in Dutch oven pot or soup pot. When brown, put onion and potatoes in with meat and cook on medium heat, stirring occasionally.
Crush whole tomatoes and add them, the tomato sauce, the corn, 1 teaspoon garlic and a dash of red pepper.
Add about 1 cup of water.
Cook on medium heat, stirring occasionally.
May need to add more water as it cooks.
May serve over rice or eat with crackers.