Favorite Beef Vegetable Soup

We spend 1 weekend in the fall making soups to have in the freezer. This one is one of our favorites. I use my homemade beef broth in place of the bouillon.

• Ready In: 30 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 2  lbs stewing beef
• 2  onions, chopped and divided
• 3 (14 ounce) cans tomatoes
• 1 (10 1/2ounce) can  tomato soup
• 1 1⁄2 cups carrots, sliced
• 1 1⁄2 cups corn
• 1 (14 1/2ounce) can green beans
• 1 1⁄2 cups celery, chopped
• 3 -4  potatoes, peeled and chopped
• 3  beef bouillon cubes
•  thyme, to taste
•  oregano, to taste
•  marjoram, to taste
•  bay leaf, to taste
• 2  tablespoons salt
•  pepper, to taste

Directions

1. Place beef in Dutch oven. Cover with water. Bring to a boil, then reduce heat. Add 1 small chopped onion. Simmer about 1 hour until beef is tender.
2. Add remaining onion and next 8 ingredients. cook 30 minutes.
3. Add seasonings and cook slowly for 2 hours or more.
4. Better the second day, if you can wait!