Veggie Beef Soup

VEGGIE BEEF SOUP

4 lbs stew meat or chuck roast, cubed
Olive oil 
28 oz can crushed tomatoes (optional)
64 oz beef broth
1/4 c. parsley flakes
Salt and pepper to taste
Frozen:
3 lbs green beans
2 lbs carrots
28 oz okra
24 oz baby lima beans
12 oz seasoning blend

Brown meat in olive oil in a stock pot. Add rest of ingredients. Bring to a boil. Cover and simmer until done, stirring occasionally and adding water or broth as needed. The longer it cooks, the better it is! Leftovers are even tastier :)

I serve it topped with butter. Cornbread is yummy on the side or crumbled in it too!