Vegetable Beef Soup - cooking recipe

Ingredients

small chuck roast or beef ribs
1 beef bouillon
2 medium onions
1/2 green pepper
5 to 6 medium potatoes
5 carrots
1/2 medium head cabbage
1 (10 oz.) pkg. frozen okra
1 (10 oz.) pkg. frozen corn
1 (10 oz.) pkg. frozen limas
2 bay leaves
parsley to taste
pepper to taste
2 to 3 cans stewed tomatoes, cut small

Preparation

Boil meat covered with water; include bouillon cube, bay leaves, parsley, pepper, onion and green pepper.
When tender, set aside meat.
Chop all vegetables into small pieces.
Add carrots, first, then stewed tomatoes, frozen vegetables and then the potatoes.
Cut meat into small pieces and add back to soup. Add cut up cabbage last.
Add more water for thinner soup.
Simmer until vegetables are tender.
Freezes well!