Mimi'S Vegetable Soup - cooking recipe

Ingredients

2 lbs lean stewing beef
2 cups water or 2 cups prepared broth
1 medium onion, chopped
3 celery ribs, finely chopped
1 1/2 tablespoons dried parsley or 3 tablespoons chopped fresh parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 (26 ounce) can campbell's tomato soup
1 large turnip, peeled and cubed
1 (8 ounce) package baby peeled carrots, chopped
6 medium red potatoes, peeled and cubed
1 (8 ounce) can corn, with liqid
1 (8 ounce) can peas, with liquid
1 (8 ounce) can green beans, with liquid
1 (8 ounce) can wax beans, with liquid
1 (8 ounce) can baby lima beans, with liquid
1 (28 ounce) can stewed tomatoes
SUBSTITUTIONS
1/3 head cabbage, sliced
1 cup washed baby spinach leaves
1 (15 ounce) can cannellini beans (white kidney beans)
1 cup okra, sliced
1 cup zucchini, cubed

Preparation

In a large stock pot, add 2 cups liquid (water or broth) and stew beef. Bring to a boil and remove any foam from the water. Cook 5-10 minutes.
Add onion, celery, salt, pepper, and parsley.
Add tomato soup. Fill soup can with water and add to pot.
Cook on medium heat for approximately 30 minutes.
Add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil.
Cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. Stir occasionally and test doneness of vegetables with fork.
Add other canned or frozen vegetables last; cook until thoroughly heated.
Serve with grilled cheese or a green salad.