Vegetable Beef Soup

Vegetable Beef Soup

1 lb. stew beef – cut into small pieces

4 C. beef broth

3 C. water

1 14.5 oz. can of crushed tomatoes

1 1/2 C. cubed potatoes

1 medium onion chopped

1 C. sliced carrots

1 C. sliced celery

1/2 C. peas – frozen

1/2 C. corn

1 C. green beans

1/2 to 2 t. herbs of your choice (basil, oregano or dill)

Brown stew beef, add onions and cook for 3 minutes. Add water, broth and tomatoes and cook until beef is tender. Add vegetables except peas and cook until tender. Add spices, peas and simmer another 1/2 hour.