Country Club Vegetables Beef Soup

This is good on a cold winter`s night, like tonight, or maybe last here in the ozarks when it got down to 1 degree.



Country Club Vegetables Beef soup
Mrs. Harry Zacharias

6 cups water
1 large bay leaf
3 Tablespoons beef base ( can use a beef bouillon cube)
1 teaspoon celery salt
1/2 teaspoon garlic salt
1 teaspoon black pepper
1 cup celery, chopped
1/2 cup onion, chopped ( Or did what I did and use a whole one)
1/2 cup green pepper, chopped
2 cups raw potatoes, chopped
2 pounds chopped stew meat
1/4 cup alphabet spaghetti ( or use any pasta like Zita)
1 No. 303 can diced carrots ( I used a frozen package of peas and carrots)
1 No. 303 can French Style green beans ( regular cut is just fine)
1 No. 303 can corn
1 No. 303 can whole tomatoes ( or can use diced tomatoes with basil, garlic and oregano....makes it abit spicer)
1/2 cup catsup
2 Tablespoon worcestershire sauce
1/3 teaspoon tabasco sauce

Combine water, meat and seasonings, raw vegetables and spaghetti. Bring to a boil and simmer 45 minutes. Stir in canned vegetables including juice and liquid seasonings. Simmer at least 30 minutes before serving.