Vegetable Beef Soup - II

1. Beef Stock
   
   • 3Q Water
   • 2 pounds of soup beef
   • 18 beef boullion cubes
   • 1c white onion
   • 2 stalks of celery, cut into slices
2. 1qt canned* tomatoes
3. 1.5 t basil
4. 0.5 t oregano
5. 3c Schwanns Fire Roasted vegetable blend (Mediterranean vegetable blend also works well)
6. 3c frozen mixed vegetables (1/2 package of stew vegetables also work)
7. 1/2 package frozen green beans
8. Bay leaf
9. Pesto - 1.5t
10. Red wine - 1T

Bring1-4 to a boil for 20".  Then add 5-10 and cook for an additional 30 minutes.  It's a very easy recipe that results in a great soup.

*I can my own tomatoes each fall.  As a substitute, you can add 28oz of crushed tomatoes (such as Hunts brand).