Vegetable Soup

1 lb. stew meat, cut into 1 inch pieces
2 Tbsp oil
3 cups water
1 medium onion, chopped
1 cup carrots, sliced
1 cup celery, chopped
1 can (15 oz) whole tomatoes
1 Tbsp seasoned salt

Brown the meat in oil in a large soup pot. Add water and simmer, covered, for one and a half hours. Add vegetables, tomatoes, and salt. Cook 30 to 40 minutes longer or until vegetables are tender. Makes 4-5 servings.

As made by Edna Pauler Skypala