Vegetable Soup
6 cups beef broth or 6 cups water with 6 cubes beef bouillion
1 small can tomato sauce
1 - 15 oz. can diced tomatoes
2 c tomato juice
4 carrots, diced
4 stalks celery, diced
1 medium onion, chopped
1/2 c diced/chopped roast or steak, easily cut if partially frozen
salt and pepper to taste
Place in a dutch oven or soup pot. Bring to a boil, reduce heat and simmer 2-3 hours. Serve with freshly made bread.
