Vegetable Soup - cooking recipe

Ingredients

2 cans whole tomatoes
1 (46 oz.) can tomato juice
2 large cans tomato sauce
2 cans lima beans
2 cans purple hull peas
2 cans carrots
2 cans corn (whole kernel)
potatoes, diced
cabbage, shredded
celery
onion
jalapeno peppers
garlic salt
salt and pepper to taste
1 1/2 to 2 lb. pkg. stew beef

Preparation

Cook stew
beef
in
pressure cooker for 30 minutes. In one pan, cook potatoes, cabbage, onion and celery.
In a large stock pot,
empty
both cans of tomatoes. Cut up the tomatoes. Add all the
other\tcanned\tgoods and simmer. Cut up jalapeno peppers and add
to vegetables. Add potato mixture when done. When stew beef is\tdone, separate meat from fat.
Add meat to vegetables.\tAlso add
juice\tin which meat was cooked to add flavor.
Salt and pepper to taste.