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  Vegetable Beef Soup
Ingredients:

1 lb. Beef stew meat, cut in 2-3" pieces
2 Tbsp. olive oil
32-oz. Can diced tomatoes
8-oz. Can tomato sauce
2-3 Cups water
1 large onion, chopped
2 stalks celery, cut in small pieces
1 small bag baby carrots
(or 3 large carrots, cut in slices)
3 large ptoatoes, cut into bite size pieces
Small package frozen mixed vegetables
1/4-1/2 Head cabbage
(quartered and chopped to bite-sized pieces)
Instructions:
In medium size stock pot or Dutch oven, brown beef in olive oil.  Add diced tomatoes, tomato sauce, 2 cups water, onion and celery.  Bring to boiling, lower heat and simmer for 15 minutes.  Add the remaining ingredients.  Bring to a boil again, then lower heat and simmer 1 hour, or until potatoes and carrots are tender. After the cabbage cooks down, if there is room in your pot, add the 3rd cup of water for more soup.  Serve with hot rolls or cornbread for a hearty meal.
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