Vegetable Beef Soup - cooking recipe

Ingredients

2 or 3 lb. beef
2 cans Italian tomatoes
1 lb. pkg. frozen mixed vegetables
2 cans whole yellow corn
1/2 lb. frozen lima beans
3 Tbsp. McCormick soup greens
4 carrots, sliced
1 onion, cut up fine
salt and pepper to taste
8 c. water
1/2 lb. egg noodles

Preparation

Cut your beef in chunks.
Put in large pot of 8 or more cups of water; cook until beef gets tender.
You can also add your carrots
and onions same time you start your beef.\tWhen your beef
gets\thalf
done,
put your mixed vegetables, lima beans, soup
greens
and 1 can tomatoes.
When your beef gets done,
add your 1 can tomatoes, yellow corn, salt and pepper. When
your water
starts to boil again, add your egg noodles. Cook
until your noodles are done.
Cook your soup slow so the flavor goes through all of it.