1 lb. stew beef chunks
1 (16 oz.) can yellow wax beans
1 (16 oz.) can peas
1/2 lb. carrots
1 c. water
2 dashes pepper
1 (16 oz.) can stew tomatoes
1 (16 oz.) green beans
1 (16 oz.) can kernel corn
3 med. potatoes
1 sm. onion
2 dashes of salt
2 dashes celery salt

Brown stew beef in soup pan; do not use oil! Searing the beef chunks makes a wonderful brown broth for the soup. Peel the potatoes and carrots and cut into bite-size chunks. Dice the onion. Add these and the rest of the ingredients to the beef except for the peas. (Do not drain the canned vegetables; add the juice and all.) Bring to boil, boil for 1 minute, then turn to low and cook 1 1/2 hours. Add peas and cook another 20 minutes. Serve with warm bread. Add water while cooking if it gets too thick.