This week's recipe is submitted by Barb Petri.
Vegetable Beef Soup
5 cups beef broth
1 cup cubed beef (round steak or stew meat)
1 small can of corn
2 medium potatoes, peeled and cubed (about 2 cups)
2 medium tomatoes (about 1 1/2 cups)
1 medium carrot, thinly sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
l medium onion, chopped (about 1/2 cup)
1 cup green beans
1 cup peas
1/4 teaspoon pepper
Place beef broth in large pan.
Brown meat in a small skillet, using oil.
Add meat to the broth.
Stir in remaining ingredients and heat to boiling.
Reduce heat to low, cover and simmer for