Vegetable Beef Soup

Ingredients:
4 cups beef broth
1½ pounds stew beef, cubed
1 cup onion, sliced into small wedges
1 cup celery, sliced
3 carrots, peeled and sliced
4-5 small potatoes, washed and cubed
1 large can crushed tomatoes (28 ounces)
1 tablespoon sugar
1 teaspoons salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon crushed rosemary
½ teaspoon ground thyme
½ teaspoon ground marjoram
1 Bay leaf
Splash of red wine, optional
1 cup frozen peas, optional
1 cup frozen corn, optional

Directions:
In a large soup pot, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add marjoram, rosemary, thyme and bay leaf, cover. Simmer for 5 hours.

If adding frozen vegetables and red wine, do so during the last 30-45 minutes of simmering.

If the soup is too thick, thin with beef both to get the desired consistency. This soup also freezes well, and is delicious when reheated.