Beef Vegetable Soup

Richard serving soup

Left over roast beef, cut into bite-size pieces

1 can beef broth

2 cups tomato juice

2 cups water

2 Tbsp onion soup bullion

Carrots

Onion

Cabbage

1 can whole corn

1 can green beans

1 can whole tomatoes

1 cup frozen peas

salt & pepper to taste

Combine all ingredients EXCEPT canned vegetables in a large stock pot. Simmer for an hour then add canned vegetables. Continue simmering 1 or more hours.