Friday, September 18, 2009

Vegetable Beef Soup

1 1/2 pounds stew beef cut into small pieces
1 cup chopped onion
2 (14.5 ounce) cans stewed tomatoes
5 cups water
1 tablespoon salt
2 cubes beef bouillon cube
2 carrots, chopped
2 stalks celery, chopped
2 potatoes, chopped
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon dried basil

In a large stock pot brown sirloin and onion.
Add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil.
Cover and cook until vegetables are tender, approximately 45 minutes