2 lbs. stew meat
6 carrots (scraped and cut in half)
1 sm. cabbage (cut in 8 pieces)
1 med. onion (quartered)
3 ears fresh corn or frozen (broken in half or 3 pieces)
6 new potatoes (washed in jacket and cut in quarters)
3 zucchini squash (cut in 3 pieces each)
Salt and pepper to taste

In a large pot, cook meat until tender. Add onions, salt and pepper while meat is cooking. Add potatoes and carrots. Cook for 15 minutes. Add cabbage, corn and squash. Boil gently for 20 minutes more. Serve hot. 2 or 3 tablespoons of rice may be added to each bowl of soup.