Stone Soup

Added by Audrey Schipul

4 hours prep
serves 6

1 pound	stew beef
6 cups	water
1	bayleaf
4	whole peppercorns
1 stalk	celery	diced
6	carrots	peeled and sliced
10 ounces	green beans
10 ounces	lima beans
5 ounces	frozen whole baby onions
10 ounces	corn
2	white or sweet potatoes (optional	diced
3	stones (optional)	scrubbed
2 teaspoons	salt

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1.	Place beef, water and seasonings in a large soup pot. Bring to a boil. Skim any foam off the surface. Reduce heat and simmer 3 hours.
2.	Add the vegetables. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender.
3.	Frozen vegetables may be used.

from Mom