5-6 lbs stew beef

vegetable oil for browning beef, enough to coat the bottom of pot and meat

2 cans butter beans or froz

2 cans whole kernel corn or froz

2 cans string beans or froz

2 cans okra or froz

2 cans garden peas or froz

2 cans of stewed or peeled whole tomatoes, slightly chopped

6 medium red potatoes, peeled and cubed

1 small cabbage, shredded

salt & pepper

1.  Brown meat in oil over medium high heat and season with salt & pepper.  After it is browned, add water to cover meat and cook until tender, about 1 1/2 hours. 

2.  Add drained vegetables and tomatoes and simmer for nearly an hour.  Add potatoes and simmer for about 30 minutes or until almost tender.  Add shredded cabbage and simmer until tender, about 15 minutes or so. 

***My mother puts her stew on in the morning and lets it cook slow and all day.  Makes a better soup.  She does the same thing with her most delicious homemade spaghetti sauce.