1. In large kettle, (medium stock pot) about half full of water, add beef, celery, onion, tomatoes (with juice) and beef soup base. Bring to a slow boil. Add potatoes (peeled and cut into chunks), carrots, a dash of Worcestershire, a dash of celery salt, and any other flavoring you like. 2. Simmer, covered, until vegetables are tender. Add enough water to bring up near top of kettle. 3. Add other vegetables; bring to a boil, then simmer for a couple hours with lid off and stirring occasionally. (1 cup of corn is a nice addition to this.) Soup thickens as it cooks down, and even thicker the next day after refrigeration. 4. Salt maybe be added as needed. Recommend making a day ahead as flavor is best if allowed to sit in refrigerator overnight and reheated the next day, either on stove or in crock pot. ---------------------------------------------------------------------------
Nutrition
Ingredients
