Submitted by the Butch & Liz Dahl Family
1 round steak
2 cups green beans
Chop all vegetables into soup size pieces. Cut steak into bite size pieces, saute in butter and garlic until no longer raw. In large soup pan, combine meat, vegetables, 2 bullion cubes and salt and pepper to taste. Fill pan with water until about even with the vegetables. Boil 30 minutes on medium for firm textured vegetables; longer for softer vegetables.