3 lb. beef soup meat, brisket, ribs or chuck roast (cut-up)
1 lg. onion, chopped
1/2 c. bell pepper, chopped
2 fresh tomatoes, peeled and diced
1 c. tomato sauce
1 dozen ears fresh corn (approximate)
1 gallon water
Salt and pepper to taste
Potatoes, 1 inch cubes (optional)

Place meat, onions, peppers and water in large pot and boil for about 1 hour. About halfway through the cooking time, add the tomatoes. Cooking time will vary, but meat should be tender and water should be reduced by half. While meat is cooking, prepare corn by cleaning and cutting from cobs. Scrape cobs to get as much of the liquid as possible. When meat is tender, add corn, salt and pepper. Cook 15 to 20 minutes, stirring frequently as corn tends to stick to the bottom of the pot. If a thick soup is desired, add more corn; use less for a thinner soup. If potatoes are used, add about 15 minutes before adding corn.

OTE: Two types of meat may be combined, if desired.