F.C.E. Soup And Cornbread Soup - cooking recipe

Ingredients

1 lb. stew beef
1/2 tsp. pepper
3 (16 oz.) cans tomatoes, chopped
2 (1 lb.) bags frozen vegetable soup mixture
1 (6 oz.) can tomato paste
2 onions, chopped
1 tsp. salt
1 tsp. sugar

Preparation

Cook stew beef with pepper in 1 gallon of water.
Add onions when meat gets about done, then add chopped tomatoes, other vegetables, salt and sugar.
Cook until vegies are tender.
Serve hot with cornbread.