1 lb. stew beef, cubed
1 lb. ox tails
Beef soup bone (if available)
1 tsp. seasoning salt
1 tsp. black, white and cayenne pepper
1/4 tsp. marjoram leaves
1/4 tsp. thyme leaves
1 bay leaf
Dash of sugar
1 med. onion, chopped
1 c. celery, chopped
3 c. of diced white potatoes
1 (20 oz.) bag frozen mixed vegetables or leftover vegetable in refrigerator
1 can stewed tomatoes
1 can tomato paste

In large stock pot, add meat, seasonings, onion, celery and cover with water. Bring to boil, reduce to simmer and cook for 2 hours or until tender. Skim excess fat from surface. Add remaining ingredients. Cover and simmer 25 minutes or until vegetable are tender and soup has rich, thick appearance. Serve with corn muffins.