Beef Vegetable Soup - cooking recipe

Ingredients

1 (6 oz.) can tomato paste
1 (16 oz.) can whole tomatoes, cut up (with juice)
1 (10 oz.) pkg. mixed vegetables (frozen)
1 c. sliced celery
1 c. carrot slices
1 small onion, cut into small pieces
1 lb. beef (either shin cut or chunk; does not have to be good roast)
1 c. cabbage, cut in strips
6 to 8 beef bouillon cubes

Preparation

Fill with water (about 6 cups), until it looks like soup.
Can be done in crock-pot all day at high setting or in pot on stove at medium heat for 3 hours.
Cut up beef into bite-size pieces at end. Add water at end to bring to proper \"soup consistency.\"