This soup has everything in it but the kitchen sink! Some call it “junk” soup and others call it “refrigerator” soup. The reason for this is you can use just about any leftover or frozen vegetables you have on hand. I posted a tip about saving your leftovers and freezing them to use in soup at a later date. You can also save beef broth, chicken broth, and gravies from meats for making soup.1 to 1 1/2 lbs stew meat (Could use leftover roast beef, too) 1 medium to large onion, peeled and chopped 2 cups beef broth or 1 can 3 cups water 1 cup carrots, chopped 1 cup celery, chopped 1 cup okra, chopped 4 medium potatoes, peeled and cut into chunks 2 cups whole kernel corn or 1 can 2 (15 ounce) cans petite diced tomatoes 1 cup peas, canned or frozen 1 cup zuchini, sliced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon chili powder 1 teaspoon worcestershire sauce In a large pot on top of the stove, bring all ingredients to a boil. Decrease heat to simmer and let cook 1 1/2 hours until meat and potatoes are done. You could make this in the crockpot, too. Just cook 7 or 8 hours on low or 4 to 5 hours on high. You don’t have to use the same vegetables I used in this recipe. Use whatever you have on hand and add the spices you like. Makes 3 quarts depending on amount of vegetables you use. Serve this great soup with my Quick Peppery Cheese Bread, Sourdough Bread or my Cornbread Muffins. Enjoy! Click to follow The Southern Lady Cooks on Facebook. Click to follow The Southern Twins on Facebook. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.