Vegetable Beef Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 to 1 1/2 lb. beef stew meat, cut into 3/4-inch pieces
3 c. water
1 (28 oz.) can whole tomatoes, cut up (undrained)
1 (10 3/4 oz.) can onion soup
1/2 tsp. pepper
1/2 tsp. dried marjoram leaves
1/4 tsp. dried thyme leaves
1 bay leaf
1 1/2 c. potato cubes (1/2-inch cubes)
1 c. sliced carrots
1/2 c. sliced celery
1 c. frozen whole kernel corn
1 c. frozen green beans

Preparation

In Dutch oven, melt butter.
Add stew meat.
Cook and stir over medium-high heat until meat is browned.
Add water, tomatoes, onion soup, pepper, marjoram, thyme and bay leaf.
Heat to boiling.
Reduce heat; cover and simmer for 1 hour.
Add potatoes, carrots and celery.
Cover and simmer 40 to 50 minutes or until vegetables are tender, stirring occasionally.
Add corn and green beans.
Recover and simmer for 5 to 10 minutes or until beans are tender.
Makes 6 to 8 servings.