Marvelous Vegetable Soup
1 pound lean beef for stewing, cut into 1 inch cubes
Vegetable Oil
4 cups water, divided
4 carrots, cliced
1 (28 oz. ) can whole tomatoes, undrained and coarsely chopped
4 potatoes, peeled and cubed
1 large onion, coarsely chopped
1 (10 ounce) package frozen green beans
1 (8 ounce) can whole kernel corn, drained
1/4 cup sliced celery
1 large turnip, peeled and cubed
1 teas. Worcestershire sauce
1 tablespoon cocktail sauce
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
Brown beef in hot oil in heavy Dutch oven, add 2 cups water, bring to a boil, reduce heat, cover and simmer 1-1/2 hours.
Add carrots and remaining 2 cups water, bring to a boil, reduce heat, cover and simmer 15 minutes. Add remaining ingredients, cover and simmer an additional 30 minutes, stirring occasionally. Enjoy! Yield: about 3 quarts.
Dont know if it's the cocktail sauce or turnip that really adds flavor--but my quilting bee loves it and always asks for seconds.