Beef for soup (chuck roast, soup meat)
Salt to taste
Pepper to taste
2 bay leaves
1 can tomato paste or 2 cans tomatoes (or more cans beef broth, if needed)
1 c. potatoes
1 c. cabbage
1/2 c. onions
1 c. carrot
1 can cream style corn
1 tsp. sweet basil
Shake generously MSG

Cover beef with water. Season with salt, pepper and bay leaves. Simmer until meat is tender. Add 1 can tomato paste or 2 cans tomatoes. Add potatoes, cabbage, onion, carrots. Add 1 can cream style corn, 1 teaspoon sweet basil. Shake generously with MSG. Also can add for more soup, beef broth.