Vegetable Beef Soup (Kathi Hill)
5 c. water; 1 ½ lbs. stew beef. Cook beef until tender. Remove from broth and cut into cubes.
Add to at least 3 c. of the broth: 1 16 oz. can tomatoes, cut up; 1 10 oz. pkg. frozen mixed vegetables; 1 c. frozen hash browns; ¼ c. onion soup mix; ¼ c. sliced celery; 1 t. sugar; 1 t. seasoned salt; ½ t. Worcestershire sauce; 1/8 t. pepper; dash bottled hot pepper sauce.
Bring to boil and simmer for 15-20 minutes until vegetables are tender.