6 to 8 slices bacon, cut to 1 inch pieces
1 lb. pkg. beef stew meat
2 lg. onion, quartered
3 stalks celery, cut to bite size pieces
4 lg. garlic cloves, minced
2 tsp. basil leaves, crushed
1 tsp. salt
1 (28 oz.) can crushed tomatoes
2 cans bean and bacon soup
2 cans beef broth
3 soup cans water
2 c. cut up cabbage
2 c. cut up zucchini
1 1/2 c. vegetables of your choice or 10 oz. frozen mixed vegetables

Brown bacon, beef, onion, celery, and garlic. Stir in basil, salt, tomatoes, soup, broth and water and bring to boil, then simmer for 1 1/2 to 2 hours until stew meat is tender. Twenty minutes before serving, add cabbage, zucchini, and vegetables; bring to a boil and cook until tender. Serve with garlic bread.

This recipe can be cut in half or doubled easily.