Vegetable Soup

Beth Scott

  • 2 pounds cubed stew meat
  • 2 medium potatoes, cubed
  • 1 medium onion, chopped
  • 2 cups chopped carrots
  • 1 (16 oz) can chopped tomatoes
  • 2 stalks celery, chopped
  • Spaghetti
  • Corn
  • English Peas
  • Salt and Pepper to taste
  • Parsley

Brown meat in large Dutch oven. Add remaining ingredients and water to make soup consistency. (I freeze leftover vegetables and add to soap. This saves money and is tasty, too.

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