Mrs. Name: NANCY CORNELL Base: RAMSTEIN AIR BASE Recipe: Vegetable Beef Soup: 1and l/2 -46 ounce bottle of tomato juice 1 head of green cabbage cut in small pieces 1- cooked 2 lb roast or 4-l lb.top sirloin steaks chopped in pieces 6 small peeled white potatoes 1 small bag of frozen sweet corn 2 small bags of frozen broccoli 1 stalk of celery diced 1-small diced onion - optional 3 peeled carrots chopped in rings 3 - 12 oz. cans of tomatoes diced 2 small bags of frozen whole or cut green beans Pour the tomato juice and cans of tomatoes in a large stockpot or pan Add the cabbage and potatoes and let them simmer for 20 minutes until the cabbage wilts. Add the celery and onion (if using) and carrots and let cook an additional 15 minutes Add the broccoli, corn and green beans and continue cooking until the soup thickens and the vegtables soften. If soup thickens too much add some pure water to the broth. Enjoy!