Beef and Vegetable Soup

Ingredients
4 pounds beef stew meat
6 stalks celery
2 large onions
6 quarts no sodium beef stock
2 12-ounce bags EACH of the following frozen vegetables
Baby lima beans
Sliced carrots
Cut green beans
Sweet yellow corn
4 28-ounce cans no salt added dice tomatoes with juice
2 6-ounce cans low sodium tomato paste
3 pounds red new potatoes
2 to 4 bay leaves
Salt
Pepper
3 tablespoons olive oil

What To Do
Roughly chop the celery, onions and potatoes.

In a very large stock pot, brown the stew meat in enough olive oil to cover the bottom. Add celery and onions, season to taste with the salt and pepper. When the celery and onions are soft, add all the other ingredients and bring to a boil. Reduce the heat and simmer on medium for about six to eight hours, until meat and potatoes are both tender.

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