Appalachian Vegetable-Beef Soup - cooking recipe

Ingredients

1 lb beef, grilled, chopped (leftover)
1 gallon chicken stock (see directions)
15 ounces diced tomatoes, canned with juice (I like \"stewed\" tomatoes best)
2 celery ribs, roughly chopped
15 ounces potatoes, canned, drained
12 ounces frozen peas (or canned)
16 ounces frozen corn (or canned)
12 ounces tomato sauce
4 ounces tomato paste
2/3 head cabbage, roughly chopped
2 cups carrots, peeled and chopped
1 1/2 teaspoons oregano
2 tablespoons dried onion (or, 1/2 chopped onion)
1 bell pepper, cleaned and chopped
1 teaspoon ground black pepper
1 teaspoon table salt (optional)
2 tablespoons butter (optional)

Preparation

Trim up your leftover steak, hamburger, beef roast or other lean beef and chop it into bite-sized pieces.
In a large cooking pot, over medium-high heat, pour in the chicken broth and add all other ingredients, except for the canned potatoes.
NOTE: I make my chicken broth while making up boiled chicken for my chicken pot pies, Recipe #139633. To the 1 gallon of water, (or canned chicken stock), I add 3-4 chicken bouillon cubes, 2 chopped celery ribs, 1 chopped onion and, 5-6 chopped carrots. I strain the stock and either refrigerate it or freeze it until I need it. You can de-fat the stock after it is cold.
Heat the soup at a low boil (reduce to LOW heat after it comes to a boil), covered, for 1 hour. Drain the potatoes, cut into chunks, and add them into the soup. Continue at a low boil, covered, for 30 more minutes and serve with oyster crackers.
If you make your own chicken broth per the above instructions, you probably won't need more salt because the bouillon has a lot of salt in it (unless you use Herb-ox granulated). Don't be afraid to add the bouillon to canned chicken stock -- it just makes it heartier!