Phyllis Taylor
1 1/2 lb. beef chuck or left over roast, cooked
1 onion diced
4 stalks of celery
1 can of green beans, drained
1 large can of whole tomatoes, cut up remove cores
4 c. water
2 T. ketchup
1 small potato diced
Salt and pepper to taste
1 bag frozen vegetables
Brown the beef small amounts at a time in vegetable oil and set aside. In the same pan sautee the onions celery and potatoe. Add everything to the pot. Bring soup to a boil, simmer for 1-2 hours. (I crock pot overnight)
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