1 lb. can tomato puree 1 small can tomato paste 1 regular can crushed tomatoes 1 head of cabbage, cut into thin strips Beef Bouillon cubes (whole jar except for 3) 2 stalks celery, sliced 4 carrots, sliced 1 lb. bag frozen corn 1 lb. bag green beans 1 lb. bag small peas 1 large onion, diced 3 Tbls. dried parsley 1 Tbls. Italian Seasoning 1 Tbls. Seasoned Salt 1 tsp. celery salt 1 tsp. garlic powder 2 Bay Leaves 1/2 tsp. black pepper 1 Tbls. worcestershire sauce 2 large round steaks or leanbeef roast Put tomatoes in large pot. Add water to half-way point. Add bouillon cubes and bring to a boil. Brown meat and onions in a separate pan. Cut beef into chunks.  Add garlic and seasoning of your choice - seasoned salt, lemon pepper, Cavenders, cayenne pepper, etc.  Add meat, carrots and celery to soup.  Simmer 1/2 hour or until vegetables are tender.  Slowly add frozen vegetables and cabbage.  Simmer for 45 minutes.  Add Salt and pepper to taste.