ALBERTA'S VEGETABLE BEEF SOUP

Alberta Enzor

Before preparing the vegetables, cut in small pieces about a pound of stew beef or chuck roast. Salt and pepper it lightly and put it in a dutch oven or other heavy pot with just enough water to keep it from sticking. Add a sprinkling of chopped onion and let the beef cook gently on the stove until you have finished preparing the first group of vegetables.

In a 3 quart or larger crock pot place the following:

4 16-ounce cans of tomatoes with juice

1/2 small firm cabbage heads, chopped

1 large mild onion, chopped

1 cup butterbeans

1 cup green beans

1 tablespoon sugar

salkt and pepper to tast (do not oversalt)

Stir in beef and its broth. Cook in crockpot on low for 5 to 6 hours, stirring occasionally.

Add 1 cup corn and 1 cup okra, cut in pieces.

If soup is quite thick, you may want to add a small can of V8 juice before serving. A drop or two of hot sauce adds zip to each serving.

For stock pot soup, reduce time to approximately four hours of simmering plus 30 additional minutes for okra and corn.