Vegetable Soup

From the kitchen of Wanda Cupp Thornburg, Moberly MO

• Ready In: 2 hrs
• Serves: 6
• Yields: 2 quarts

Ingredients

• 1  lb  stew meat
•  salt & pepper
• 1  pint tomato juice
• 1 1⁄2 tablespoons  dried onion flakes
• 3  medium potatoes, peeled and diced
• 1 (12 ounce) package  frozen mixed vegetables

Directions

1. Simmer meat covered with water until well-done. Salt and pepper to taste. Cool meat and pull from bone. Cut into small pieces. Add 1 pint of tomato juice to broth. Sir in onion flakes, potatoes, and mixed vegetables. Cook until vegetables are done. Then simmer for 30-45 minutes. If you plan to freeze, do not add potatoes.