Riverview Recipe: Riverview’s Vegetable Soup

2 ½ – 3 lbs. lean, boneless stew meat, cut in small pieces
1 med. Soup bone or brisket stew beef
1 tbsp. salt
2 (1 lb.) cans tomatoes
1 large onion, chopped fine
5 ribs celery, sliced fine
2 lg. carrots, sliced fine
1 tsp. hot sauce
1 tbsp. Worcestershire
½ tsp. garlic salt
black pepper to taste
3 bay leaves
1 sm. pkg. frozen mixed vegetables
1 c. okra, sliced (fresh or frozen)
1 lg. white potato, cubed


In a large, heavy stewing pot, place a gallon of cold water, stew meat and soup bone. Add salt. Boil, skimming frequently until contents are clear, about 1 hour. Continue a gentle boil and add tomatoes, onion, celery, carrots, and seasonings. Cover and gently boil until vegetables and meat are tender. Add remaining ingredients and cook until vegetables are tender. You may need to add more water as the soup is cooking, depending on desired consistency.