Beef Vegetable Soup - cooking recipe

Ingredients

2 lb. stew meat or small roast
1 envelope beef stew seasoning
small head cabbage, chopped
6 carrots, chopped
3 stalks celery, sliced
6 to 8 potatoes, diced
1 (16 oz.) can whole corn
1 (16 oz.) can peas
1 (16 to 20 oz.) can tomato puree
1 (16 oz.) can green beans
1 large onion, diced
salt and pepper to taste

Preparation

In a large roaster, coat meat with flour and brown in shortening.
Cook 1 1/2 hours or until tender.
If using a roast, shred meat and return to pot.
Add remaining ingredients and simmer.