Vegetable Beef Soup
| 1 Small Roast Or Chuck Steak | 1 Onion, Chopped |
| 3/4 Lb Carrots, Sliced | 2 Or 3 Potatoes, Cubed |
| 2 Or 3 Stalks Celery, Sliced | 1 Can Cream Style Corn |
| 1 Can Whole Tomatoes 32 Oz, Sliced | 1 Box Frozen Mixed Vegetables |
| 3 Cups Cabbage, Shredded | 1/4 To 1/2 Cup Sugar |
| 1 Can Beef Bouillon |
Place meat in large soup pot and cover with water. Add the rest of the ingredients except for mixed vegetables and cabbage. Simmer for 1 1/2 to 2 hours or until meat is tender and vegetables are done. Remove meat and shred or cut into bite size pieces. Put meat back into pot; add mixed vegetables and cabbage. Season with seasoning salt and don't forget to add sugar to taste. Simmer for another 15 to 20 minutes.
