Country Vegetable Soup - cooking recipe

Ingredients

2 (16 oz.) cans whole tomatoes, chopped
3 c. butter peas, frozen
1 medium onion, chopped
2 medium potatoes, diced
1 lb. stew beef
2 c. water
1 box cut okra, frozen
2 stalks celery
2 medium carrots, sliced
1 (16 oz.) can whole kernel corn
1 tsp. salt

Preparation

Cook stew beef in Dutch oven with a quart of water for about 30 minutes.
Then add all other ingredients and cook for another 30 minutes.
(Add water as needed.)
Serve hot with cornbread. Serves 6.