Vegetable Beef Soup (Stew)
2-3 Potatoes
2-3 Carrots
1/2 Onion
1/2 lb -1 lb of beef (roast, stew meat, hamburger–I use leftover roast beef)
2-3 celery stalks
4 cups water
1 can diced tomatoes
2 cups tomato juice
2-3 beef bouillon cubes (or beef stock)
2 bay leaves
salt and pepper to taste
Chop all the vegetables.
Serve with My Man’s Cinnamon Rolls