2 cups vegetable broth
8 stalks celery, chopped
2 carrots, sliced diagonally
2 potatoes, peeled and cubed
1 loaf French bread, cut into 1 inch cubes
3 celery, finely chopped
4 cups cooked shredded beef
2 green bell peppers, diced
6 quarts water
water to cover
In a saucepan bring broth to a boil over medium heat and cook for 15 minutes. Remove from heat.
Pour into a large pot, gradually reduce heat to low, season with salt and pepper, cover and simmer for 10 minutes, or until vegetables are tender.
Serve over soup offered - pork, pork, potatoes, garlic, carrots, potatoes and garlic.