VEGETABLE SOUP

Here is my veggie soup recipe, per request.  It's best made over two days and you've got to be one of those a little of this a little of that kind of cook.  First I brown a package of stew meat in a small amount of oil.  Use a large pot and brown slowly.  Season meat with salt and pepper first. You want those brown bits in the bottom of the pan, nice brown bits.  As the meat is browning add one chopped onion.  I add this after the brown bits are starting to form. When the meat is done add one large can of crushed tomatoes and one large can of whole tomatoes,  2 chopped carrots and one can of water. Add one large soup bone, Lawry's seasoned salt, and cracked pepper.  Let this cook at least two-three hours.  I usually let this cool and put it in the frig over night, at this point .  The next day I heat the soup up and add 2-4 chopped potatoes and 2 carrots, 1 can creamed corn, 1/2 cup ketchup and cook for an hour.  Stir frequently because the ketchup has sugar in it.  Next add 1 small package frozen peas, corn, green beans, and any other veggie you like. You might need more water at this point. Add 1/2 to 1 full jar of red currant jelly, depending on your taste.  Cook for another hour. Sometimes I add a small can of tomato sauce instead of more water.  This is kind of a personal choice.  I do not add cabbage, as it overpowers the other flavors.  Lima beans are not allowed in my home as the result of a promise I made to myself as a child.  Even the thought of them makes me shudder.  Watch the soup closely as it will stick because of the jelly...ask me how I know.
Soup can be frozen.  Best served with homemade applesauce and corn muffins.  There you have it.  Now go make some!