1 (14 1/2 oz) can green beans (french cut or whole) .
1 (14 1/2 oz) can carrots, sliced .
1-2 large potato, cut into bite size pieces .
1 lb lean stew meat .
1 large onion, cut into bite size pieces .
1 (14 1/2 oz) can whole kernel corn .
1 (14 1/2 oz) can sliced tomatoes .
1 (14 1/2 oz) can tomato sauce .
1 (14 1/2 oz) can English peas
Directions
Step #1 Spray bottom of heavy dutch oven.
Step #2 Braise meat until brown, on med.
Step #3 high heat.
Step #4 Add beef brot;, turn heat down to simmer & cook this until beef is fork tender.
Step #5 When beef is tender, add potatoes, onions & tomatoes & tomato sauce; continue cooking until potatoes are tender.
Step #6 Add all the other cans of vegetables.
Step #7 Do not drain vegetables.
Step #8 They are added to help flavor the stock.
Step #9 Spice up with salt & pepper, any other herbs you choose for taste, paprika, (bay leaf,a little chili powder.
Step #10 Note: The canned veggies are already done, so after you add the veggies, you may simmer it long enough to heat the veggies but essentially you are through.
Step #11 The longer you simmer it, the thicker your soup becomes, & more flavor you get.