2 1/2 lbs. beef
6 c. water
1 tbsp. salt
1 c. celery, cut in 1/2 inch pieces
1/2 c. chopped onion
6 pepper corns
1 bay leaf
1 lb. can tomatoes
12 oz. can corn or frozen corn
2 c. cubed potatoes
1 c. diced carrots
1/2 c. green pepper

Combine beef, water, salt, celery, onion, peppercorns and bay leaf in a large saucepan. Cover and simmer for 3 hours until meat is tender. Remove bones, peppercorns and bay leaf. Skim off fat, cut meat into small pieces. Add to broth, add tomatoes, corn, potatoes, carrots and green pepper. Cover, simmer 30 minutes, until vegetables are tender. Can add 1 cup of parsnips, rutabagas, turnips or chopped cabbage.