1 lb. beef stew meat
1 (15 oz.) can Italian tomatoes
1 (15 oz.) can baked beans
1 (1 lb.) bag frozen mixed vegetables
1 tbsp. McCormick's seasoned salt
1 turnip, peeled and chopped
4 cups beef broth
4 cups water

Sauté the meat with a small amount of vegetable oil in the bottom of the pan. Add the rest of the ingredients. Bring to a boil, then lower temperature to a simmer for 2 hours or until the soup is reduced by one fourth. Enjoy!

Submitted by: Louise Corderman