Home Vegetable Beef Soup

Ingredients

• 1½ lb. extra lean stew beef or flank steak; or one pound lean ground beef made into meatballs

• 4 diced potatoes

• 4 sliced carrots

• 4 sliced celery stems (optional)

• 1 large can of diced tomatoes

• 1 sliced onion

• 1 cup frozen or canned corn

• 1 Tbs. parsley

• 2 tsp. basil

• 1 bay leaf

• Water

Preparation

Brown beef and onion thoroughly in a small amount of vegetable oil (preferably olive oil).  Meatballs need no oil.  The browner the meat the more flavorful the soup.   Add potatoes, carrots, and celery and cover with water.  Boil until vegetable are tender.  Add tomatoes, frozen corn and add parsley, salt and pepper to taste.  Simmer until corn is cooked.   250 calories per 1 cup serving.