Beef Vegetable Soup - cooking recipe

Ingredients

1 lb. lean chuck roast, cut in 1-inch cubes
6 c. water
1 qt. tomatoes
3 carrots, sliced
1 small onion or 1 leek
1 clove garlic, minced
2 medium size bay leaves
1 Tbsp. parsley flakes
1 Tbsp. sugar
2 tsp. salt
2 c. chopped cabbage
1 pt. green beans
1 (17 oz.) can whole corn
2 medium size potatoes, cubed

Preparation

Simmer beef with water, tomatoes, carrots, onion or leek, garlic, bay leaves, sugar and salt in kettle for 1 hour or until beef is tender.
Add cabbage, beans, corn, potatoes and parsley flakes.
Cook 45 minutes longer or until vegetables are done. Makes 12 cups.