Beef Cabbage Carrot Soup

Total time:3 hrs. 30 mins

Prep time: 30 mins

Cook time: 3 hrs.

Delicious, hearty soup full of cabbage, carrots, beef and onions. Tomato base and just the right amount of spice. Wonderful served with … warm crusty buttered bread.**

• 1 lb. beef cut in small cubes (1/2 inch or less trim off fat)

• 1 medium head cabbage (chopped)**

• 1 sweet onion (sliced)

• 4 -6 carrots (sliced)

• 2 stalks celery (sliced)

• 1 quart or more of beef stock

• 1 cups chicken stock.(optional, contrasting flavors are always best)

• 1 (16 ounce) can red kidney beans, undrained (optional, I drain, and use ½ can)

• 3 ounces tomato paste

• Water as needed

• 1 (28 ounce) can tomatoes, chopped and liquid added to soup (I use stewed tomatoes, plain)

• Worcestershire sauce to taste.

Salt to taste

• 1/4 teaspoon black pepper to taste

• 3/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

Directions:

Chop onion, cabbage, carrots and celery. Sauté in 2 tbsp. olive oil. (Do not brown!) Just sauté till the vegetables are tender. Remove to Large Pot.

Use same pan as above and cook beef then drain off fat. Add to Pot.

Add remaining ingredients and stir well.

Bring to a boil, then reduce heat to a simmer. Simmer till all vegetables are very tender. Serve with a crusty warm bread and butter. Enjoy!

**You can also add a few Brussels Sprouts to this dish. Cooked with the soup, they enhance the cabbage flavor tremendously.

Serving Suggestion: