5 c. beef broth
1 c. fresh corn; or 1 c. frozen whole kernel corn
2 med. potatoes, peeled, cubed (about 2 c.)
1 med. carrot, peeled, ends removed, thinly sliced (about 1/2 c.); or 1/2 c. frozen
1 med. stalk celery, washed, ends removed, sliced (about 1/2 c.)
1 med. onion, peeled, ends removed, chopped (about 1/2 c.); or 1/2 c. frozen
1 c. 1 inch fresh green beans, cleaned and strings removed; or 1 c. frozen
1 c. green peas, shelled; or 1 c. frozen
1/4 tsp. pepper
2 med. tomatoes, peeled, cored, chopped (about 1 1/2 c.)

In a large Dutch oven, if using fresh ingredients, add beef broth, corn, potatoes, carrot, celery, onion, green beans, green peas, pepper and tomatoes. Bring to a boil, cover, reduce heat and simmer 30 minutes until tender. If using frozen vegetables, bring liquids and non-frozen ingredients to a boil and simmer 15 minutes; then add frozen vegetables and simmer uncovered 15 minutes until tender. Serves 6-8.