BEEF VEGETABLE SOUP 2 Recipe

Cut beef into 1 inch cubes; place into a Dutch oven or large saucepan with the next eight ingredients. Simmer, covered, 2 hours or until meat is tender, breaking up tomatoes with a spoon. Add chick peas or kidney beans and heat about 5 minutes. Serve hot. Makes 8 servings.

Best is add the bone to soup while cooking for better flavor.