Vegetable Soup - cooking recipe

Ingredients

2 lb. stew beef
4 (16 oz.) cans Veg-All
1 (16 oz.) can stewed tomatoes
1 (16 oz.) can corn
3 (16 oz.) cans tomato sauce
1 (16 oz.) can tomato paste
garlic salt
pepper
basil

Preparation

Cut stew beef into small pieces.
Fry in skillet until brown. Pour beef into saucepan with 2 cups of water.
Cook on low heat for 2 hours. Drain water. Add other ingredients.
Season to taste. Cook for 1 hour and 30 minutes on low heat.
Serve hot with saltine crackers.