2 to 2 1/2 lb. stew beef
2 1/2 c. water
2 tsp. salt
1 tsp. lemon juice
1/2 tsp. dried basil leaves
1/4 tsp. pepper
2 beef bouillon cubes
1 bay leaf, crumbled
1 med. onion, chopped
1 (16 oz.) can stewed tomatoes
2 med. stalks celery, cut 1/2 inch stems
3 med. carrots, diced
1 c. cauliflower florets
1 (2 oz.) can mushroom stems and pieces with liquid
4 med. potatoes, diced
2 oz. fresh spinach, cut up

Brown beef pieces in Dutch oven, drain. Stir in water, salt, lemon juice, basil, pepper, bouillon cubes, bay leaf, and onion. Heat to boiling, reduce heat. Cover and simmer for 1 1/2 hours. Stir in tomatoes, celery, carrots, and cauliflower, mushrooms. Heat to boiling, reduce heat. Cover and simmer until beef is tender, about 40 minutes. Stir in potatoes. Cover and simmer until potatoes are tender. Sprinkle soup with spinach. Cover and simmer 5 minutes. 6-8 servings.