Beef Vegetable Soup – West Bend

Ingredients

• 1½ pounds beef soup bones or 1 pound beef short ribs
• 1 ½ quarts water
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 carrots, chopped
• 2 ribs, celery, chopped
• 2 potatoes, peeled and chopped
• 1 Small onion
• 1 bay leaf
• 1-16 ounce can whole tomatoes, undrained