Veg. Beef Soup

Quantity	Description
2 tbs.	Vegetable Oil
2 lb.	Very tender steak, cut into 1/2 inch pieces
2 ea.	Cans (14.5 oz) or 30 ounces of ready-to-serve Beef Broth
1 ea.	Dash salt
1/2 tsp.	Dried marjoram leaves
1/2 tsp.	Dried thyme leaves
1/4 tsp.	Pepper
2 ea.	Bay Leaves
2 cups.	frozen green peas
2 ea.	Medium potatoes
1 cup	Uncooked bulgur (uncooked rice is okay in a pinch)
1 cup	Red wine (optional)
2 cups	Water (or 3 cups if you use no wine)
3 ea.	Medium carrots, sliced
1 stalk	Celery sliced
1 ea.	Medium onion, chopped
2 ea.	16 oz cans whole tomatoes, undrained (or 32 ounces)

Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until brown. Stir in broth, salt, marjoram, thyme, pepper and bay leaves. Heat to boiling; reduce heat. Cover and simmer 1 to 1.5 hours or until beef is tender.

Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until carrots and potatoes are tender. Remove bay leaves.