Medium size round steak
Sm. can chicken (Swanson's Chicken Mixins)
1 cube each beef and chicken bouillon
Sm. onion, chopped
Salt and pepper
Sm. can peas (LeSeur)
Lg. can tiny butter beans, drained
Sm. can green beans, drained
Lg. can tomatoes, cut up in small pieces
1 or 2 pieces whole celery
1/8 tsp. Lawry's seasoned salt
1/8 tsp. herb seasoning
1 rounded tbsp. sugar
Med. can white shoe peg corn
5 or 6 med. potatoes, cubed

Brown steak and cut into small pieces. Fill large pot half full of water and bring to boil. Add steak, onion, chicken, salt and pepper. Simmer for 45 minutes to 1 hour, stirring occasionally. Add remaining ingredients except for potatoes and corn; simmer at least 1 hour, stirring occasionally. Add potatoes and corn and simmer another hour, stirring occasionally. Remove celery. Soup is ready to serve now but is best if served next day. I used canned vegetables but if you have fresh ones the soup is much better.