Ingredients:

• 1 lb beef, bones and all
• 1 medium to large onion
• ½ stalk of celery, diced
• 1 lb. Carrots sliced in coins
• 2 bay leaves
• 1 broccoli cut in pieces
• ½ head of cauliflower, cut
• 1 cup frozen peas
• cup green beans
• 1 cup chopped cabbage
• 1 large can diced tomato
• 1 small can tomato puree
• Beef bouillon, salt, pepper and sugar are all optional and their use can be decided after you see how the stock comes out. It will depend mainly on the meat you use.

• Dice beef into large chunks and cook until tender.
• Add onion, carrot, celery and bay leaves to beef stock when meat is tender. Cook until vegetables are tender.
• Add rest of vegetables and tomatoes and cook until all vegetables are soft.
• Add beef bullion if needed along with a dash of salt, pepper and sugar to taste.