1 lb. lean stewing beef, cut in 1 inch pieces
6 c. water
1 (#2) can (2 1/2 c.) tomatoes
2 c. diced potatoes (2 lg.)
2 c. diced carrots (6 med.)
1 c. diced celery (2 lg. stalks)
1 c. diced white turnips
1/2 c. chopped onion (1 med.)
6 whole cloves
1 bay leaf
1 tbsp. salt
1 tsp. sugar
1/8 tsp. pepper

Place all ingredients in deep kettle; cover. Turn heat high; heat soup mixture to boiling. Turn heat low; simmer 1 1/2 to 2 hours or until meat is tender. Chill overnight. Skim off fat. Reheat. Serve piping hot. Makes about 4 quarts.