2 lb. stew meat
8 c. water
9 beef bouillon cubes
2 bay leaves
1 can diced tomatoes, 28 oz.
1 c. carrots, chopped
1/2 c. celery, chopped
1/2 c. onion, chopped
2 c. cabbage, chopped
1 1/2 c. potatoes, chopped
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 c. frozen corn

In a large kettle, combine stew meat, water, bouillon cubes and bay leaves. Bring water to boil; simmer covered for 1 1/2 hours or until meat is tender. Cool stock; Skim fat from surface. Add tomatoes, carrots, celery, onion, cabbage, potatoes, pepper and garlic powder; simmer covered for 40 minutes. Add corn; cook an additional 10 minutes. Serve with french bread and crackers.