2 cups canned or fresh tomatoes
2 cups cabbage
1 cup or 3-4 carrots, sliced
2 cups green beans
2 cups diced potatoes
1/2 cup celery
1 lb. stew beef or leftover beef & stock from roast

If meat has not been cooked, cook until tender in 1-2 tablespoons oil.

Combine all vegetables with cooked meat. Season with 1 teaspoon salt. Simmer for 1 hour.

Note: You may add beef broth or tomato juice if additional liquid is needed.

Submitted by: Judy Brannock