1 1/2 lbs. stew beef, short ribs or chuck roast
3 med. onions, chopped
1 pt. tomatoes
1 pt. frozen corn
1 1/2 c. carrots, sliced
1 can garden peas
1 soup bone
1 lg. can tomato juice
1 pt. frozen butter beans
2 c. water
1 1/2 c. potatoes, cubed
Salt & pepper to taste

Cook beef with soup bone until tender in 2 cups water. Remove beef and bones and cut beef into small bite size pieces. Put beef back into stock along with tomato juice. Add tomatoes, beans and corn. After beans and corn have cooked 30 minutes, add carrots, onions, potatoes, garden peas, salt and pepper. Add water for desired soup consistency. Let cook over low heat about 2 hours, stirring occasionally.