Lean Vegetable Soup

2 pounds round steak
3 tablespoons season salt
2 cans diced tomatoes and liquid
4 cans water
1-1/2 large onions, chopped
4 celery stalks, chopped
3 beef bouillon cubes
4 carrots, sliced
4 medium red potatoes (skin on), diced
3 rutabagas, peeled and diced
1 medium can corn and liquid
1 bag frozen, cut okra
1 tablespoon sugar

Trim fat and cut steak into small cubes. In large pot, brown steak well with 1 tablespoon seasoned salt. Add tomatoes with liquid and water. Bring to boil and add onion, celery and beef cubes.

Simmer low, 1 hour covered. Add carrots, potatoes, rutabagas, corn, okra and remaining seasoned salt and sugar. Bring to boil; reduce to simmer for 1 hour, vented. Rest to let sit an hour and reheat for serving or store overnight. Serve hot with cheese toast.

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Cajun Country -- New Iberia, Louisiana