Title: Glen Haven Vegetable Soup
Categories: Soup
Yield: 6 Servings

1	lb	Lean beef stew meat, cut into 1/2 inch pieces
3	c	Tomato juice
1	md	Onion, chopped
2		Carrots, sliced
2		Stalks celery
3		Potatoes, cubed 3/4 inch
3 1/2	c	Water
1/2	ts	Celery salt
1/2	ts	Garlic salt
1/4	ts	Dried thyme leaves, finely crushed
1	ts	Worcestershire
		2 or 3 whole cloves
1		Bay leaf
1	ts	Instant beef boullion
1	ts	Instant chicken boullion
		Snipped parsley

Start at least one day before serving.

Brown meat in heavy 4 1/2 quart Dutch oven. Add tomato juice and heat to boiling. Cover, reduce heat, and simmer 15 minutes.

Add vegetables and water and heat to boiling. Cover, reduce heat, and simmer until vegetables are tender, about 1 hour.

Stir in remaining ingredients, except parsley. Cover and refrigerate at least one day before serving.

To serve, heat soup to boiling. Cover, reduce heat, and simmer until meat and vegetables are hot, about 5 minutes. Garnish with parsley.

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