Vegetable Soup(In Honor Of Rev. Wiggins) - cooking recipe

Ingredients

1 lb. stew beef
potatoes, carrots, onions, celery and any other vegetable (2 bags frozen vegetable soup mix is good)
1 can V-8 juice
3 or 4 beef bouillon cubes

Preparation

Cover meat with water; cook until tender (1 to 1 1/2 hours). Salt meat.
Cook other vegetables until tender (15 to 20 minutes). Mix meat and vegetables (keep all juice).
Add bouillon cubes and V-8 juice.
Let simmer for about 20 minutes.