Minestrone Soup - cooking recipe

Ingredients

salt, pepper, onion powder and garlic powder to taste
1 lb. stew meat, cut up small
2 c. celery, chopped
about 3 Tbsp. butter
2 medium fresh tomatoes or 1 small can
6 to 8 c. water
fresh or frozen: corn, green beans, chopped carrots, cabbage and potato (about 1 c. each)
about 1 1/2 c. cavatelli noodles (uncooked)
2 (15 oz.) cans Great Northern beans

Preparation

In a large (6-quart) Dutch oven, brown stew meat in butter until very brown and flavorful.
Add salt and pepper to taste. Add chopped celery; stir and brown together with meat.
Add tomatoes; also add onion and garlic powder to taste.
Cover pot; simmer gently for about 2 hours.
(Check occasionally to make sure it doesn't cook dry.
You may need to add small amounts of water.) When meat is very tender, add 6 to 8 cups water and chopped vegetables.