Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Beef and broth
   1                    Corn
   2      medium        Potatoes -- cubed
   1      medium        Carrot -- thinly sliced
   1      medium        Stalk celery -- sliced
   1      medium        Onion -- chopped
   1      cup           1-inch pieces green beans*
   1      cup           Shelled green peas
     1/4  teaspoon      Pepper
   2      medium        Tomatoes -- chopped

Preparation:

Prepare Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven. Cut kernels from corn.Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender. *1 cup each frozen whole kernel corn, cut green beans and green peas can be substituted for the 1 ear corn, 1-inch pieces green beans and shelled green peas. Add potatoes, carrot, celery, onion, bouillon granules, pepper and tomatoes to beef broth. Simmer uncovered 15 minutes. Stir in frozen vegetables. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until vegetables are tender.