Vegetable Beef Soup

Servings: 8

INGREDIENTS:
1 lb. beef stew meat, cut into small pieces
3 stalks celery, chopped
1 large onion, chopped
1 tsp. crushed garlic
2 16 ounce bags, frozen mixed vegetables
1 tbsp. beef soup base
1 16 ounce can tomato sauce
2 tbsp. worcestershire sauce
6 cups water (divided)
1 tbsp. parsley
Salt and Pepper to taste

DIRECTIONS:
In a large soup pot combine beef, celery, onion, garlic, soup base and 3 cups of the water.  Bring to a boil, reduce heat, cover and simmer for 30 minutes.  Add frozen veggies, worcestershire sauce, parsley, and remaining 3 cups water.  Bring to a boil and boil for 10 minutes or until frozen veggies are tender.  Add tomato sauce and heat through.

Serve with garlic bread.