Old-Fashioned Vegetable Soup
Makes 14 servings.

When you can find these vegetables fresh, this is a really great soup.

3 - pounds stew beef

2 - quarts water

2 – tablespoons salt

2 - bay leaves

10 - peppercorns

1/4 - teaspoon marjoram

1/4 - teaspoon thyme

2 - cups potatoes, peeled and diced

1 - cup carrots, sliced

1/2 - cup celery, chopped

2 - cups green beans

1 - cup cabbage, shredded

1 - medium onion, chopped

2 - cups corn

2 - cups peas

1 - can tomatoes

• In a large stockpot, cook beef in salted water until meat is tender.  Remove beef from broth.  Set meat aside.
• Into the stockpot, add the bay leaves, peppercorns, marjoram, and thyme.  Then add in the potatoes, carrots, celery and cabbage.  Cook until potatoes and carrots are tender.  
• Add the onion, corn, peas, and tomatoes.  Cook until all vegetables are soft.  Add meat back into the soup and stir.  
• You want to cook the soup with the meat 5 to 7 minutes longer.  Finally, you can say soup’s up.

Picnicking & Tailgating

You can make the soup ahead of time.  Just heat in microwave or on the stove and pour into a large thermos container.