Vegetable Beef Soup

This is a fun recipe because you can play with it and modify to your liking. I love making a huge pot on a cold Saturday morning. I serve it with Scoops chips and a grilled cheese sandwich and then freeze the leftovers for a quick meal later in the winter.

Ingredients

• 1 pound Windmill Acres Beef for Stew

• 1 carton of beef broth

• 2 beef bouillon cubes

• 1 bag of frozen soup vegetables

• 1 can of tomato sauce

• 1 can of diced tomatoes with chilies

• 1 can of diced tomatoes

• salt and pepper to your liking

• Water

Directions

1. Cut beef for stew into smaller pieces

2. Place beef in a pot of water and stew until beef is tender

3. Place all other ingredients in large stock pot and simmer

4. When beef is tender, add to the large stock pot with other ingredients and simmer for an hour

5. Add water to fill your pot