HealthNotes

Vegetable Beef Soup

Ingredients

• 1 lb beef stew meat, cut into 1-inch cubes

• 1 Tbs oil

• 1 cup onion, chopped

• 5 cups water

• 2 Tbs beef bouillon granules

• 28 oz canned tomatoes, chopped (one 28-ounce can)

• 1 1/2 cups carrots (2 carrots), sliced

• 1 cup celery, chopped

• 3 cups cabbage, shredded

• 2 cups frozen mixed vegetables

An old-fashioned, hearty soup that’s easy to prepare. Any leftover vegetable can be added and any lean cut of beef works in this recipe. Serve with crusty, whole grain bread.

Directions

• In a large stock pot or Dutch oven, heat oil and brown meat. (This browning process produces a rich broth, so don’t hurry.) Add onions to pot and cook until soft.
• Stir in water and bouillon and bring to a boil.
• Add tomatoes, carrots, celery, and cabbage, and simmer covered for 30–60 minutes, stirring occasionally.
• Add frozen vegetables and simmer for another 30 minutes.