5 c. water
1 1/2 lb. beef stew, cut up
1 (16 oz.) can stewed tomatoes
1 (10 oz.) pkg. frozen mixed vegetables
1/2 c. chopped celery
1/4 c. powdered onion soup mix
1 tsp. seasoned salt
1-2 tsp. Worcestershire sauce
1/8 tsp. pepper
Dash Tabasco sauce

In 3 quart saucepan, combine water, beef and all dry ingredients and bring to a boil. Add tomatoes, frozen vegetables and all other ingredients and cook on low with lid on pan.

Soup should do a slow boil for 1 hour and then switch to simmer for another half to 1 hour, depending on size of beef cubes.

Serves 4 hearty bowls or 6 medium bowls. Leftover vegetables can be added including diced potatoes.