Canned Vegetable Beef Soup - cooking recipe

Ingredients

2 to 3 gal. ripe, peeled tomatoes, cut up
10 to 15 ears corn, cut off
1 to 2 c. butter beans
1 to 2 c. peas
1 to 2 c. okra, sliced
1 1/2 to 3 c. diced potatoes
1 to 2 c. green beans
1 c. chopped carrots
6 onions, chopped
1 to 1 1/2 lb. stew beef
1 qt. water
1/3 to 1/2 c. salt
1/2 c. vinegar
3/4 to 1 c. sugar

Preparation

Cook stew beef until tender and completely done.
Pour off liquid and use to make 1 quart water.
Tear apart beef in bite size pieces.
Cook butter beans, peas and green beans.
Mix all ingredients well.
You may leave out the vegetables you don't want and add others or more of these.
Keep proportions about the same. Bring everything to a boil.
Place in jars and pressure cook for 20 minutes on 10 pounds pressure.
You may choose to cook for 30 minutes before putting in jars, then boil jars in water bath for 45 to 60 minutes.