Riverview's Vegetable Soup

Total Time: 2 hrs 1 min Preparation Time: 1 min Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 lbs beef stew meat
• 1 soup bone
• 2 (14 1/2 ounce) cans diced tomatoes
• 2 cups onions, chopped
• 5 stalks celery, sliced fine
• 2 large carrots, peeled and sliced fine
• 1 tablespoon worcestershire sauce
• 1/2-1 teaspoon black pepper
• 3 dried bay leaves
• 16 ounces frozen corn
• 16 ounces frozen peas
• 16 ounces frozen green beans
• 2 large baking potatoes, cubed
• 1 tablespoon salt
• 1 teaspoon hot sauce, such as tabasco
• 1/2 teaspoon garlic powder

Recipe

• 1 in a very large pot, place a gallon of cold water, stew meat, soup bone, and salt.
• 2 bring to a boil and continue to boil on med-high for about an hour - skim the surface frequently.
• 3 reduce heat to med-low and continue to gentle boil and add tomatoes (with juice), onion, celery, carrots, and seasonings, and cover.
• 4 cook for about 30 minutes. add remaining ingredients and cook till potatoes are tender (about 20 minutes) --
• 5 add more water and season with extra salt to taste.