Ingredients
2 cups cubed cooked roast beef4 cups tomato juice2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cup water3 large red potatoes, diced2 cups frozen lima beans1 large onion, diced1 cup diced celery1 tablespoon beef bouillon granules1 to 2 teaspoons sugar, optionalSalt and pepper to taste1 bay leaf
Preparation
In a Dutch oven or soup kettle, combine all of the ingredients. Bring to a boil. Reduce heat; cover and cook until vegetables are tender, about 30 minutes. Discard bay leaf.
