Beth's Beef Vegetable Soup

Ingredients:
4 pounds boneless stew meat
3-1/3 Cups Roma Tomatoes
1 onion quartered
3 onions chopped
6 stalks of celery chopped
1 bay leaf salt and pepper to taste
3 turnips, peeled & diced
3 potatoes, peeled & diced
1 small head of cabbage, shredded
1/2 cup diced carrots, peeled & cut
1 Cup frozen green peas

Instructions:
In a large stock pot add the stew meat, 1 onion quartered, 2 stalks celery, salt and pepper to taste, bay leaf and enough water to cover everything.
Bring stock pot to a simmer and cook until beef is tender (approx. 2 hours).
Spoon out the beef and place in a bowl.
Using cheesecloth strain the broth of all onions, celery and gunk.
Replace the broth into the stock pot with the beef and bay leaf.
Add the rest of the chopped onions, celery, Roma tomatoes, turnips, carrots, potatoes, cabbage, and barely enough water to cover everything to the stock pot.
Bring to a boil and then turn down to a simmer and cook for an additional 5 minutes.
Check the tenderness of the potatoes and etc.
If the potatoes are not tender cook an additional 5-10 minutes.
Add the frozen peas and any additional salt or pepper to taste.
Serve with French bread and if you like a green salad.

Notes:
Stew meat is not absolutely necessary. If you can find a sirloin steak or other beef on sale go ahead and use it. Just trim any extra fat off the cut of beef you are using and cut into bite size pieces.