12 oz. canned tomatoes
4-5 c. water
8-10 potatoes
1 sweet onion
7 celery stalks
1 lb. roast or stew meat
1 tsp. sweet basil
Salt & pepper to taste
2 c. shredded cabbage
3-4 tbsp. beef bouillon
1 c. canned corn
5 carrots
1 1/2 c. alphabet pasta
1 bay leaf
1 tbsp. chop parsley

1. Cut roast or stew meat into 1 inch cubes. Fry until browned.

2. In large pot put water, beef bouillon crystals, chopped tomatoes and liquid, meat. Finely chop all vegetables and add to pot. (You can add any number of vegetables, peas, cauliflower, broccoli, etc.)

3. Add seasonings cover and cook for several hours. I cook mine overnight in a crock pot.

4. Add alphabets last.

5. Serve with salad and hot bread.

Note: If you are in a hurry - chopped frozen vegetables (including a square of hash browns) works great. This soup freezes very well. You may substitute chicken and chicken bouillon crystals for the beef.