WINTER VEGETABLE & BEEF SOUP Garden Vegetable
2 tablespoons olive oil
2 pounds boneless beef chuck roast cut into ½” cubes
1 large onion
4 tablespoons Garden Vegetable Seasoning
6 cups beef broth (3 cans)
1 28 ounce can diced tomatoes in juice
3 cups coarsely chopped green cabbage
2 large Yukon gold potatoes, peeled and diced
salt & pepper to taste
1. Heat 2 tablespoons oil in a very large pot over medium high heat. Sprinkle the beef with salt and pepper. Add beef to the pot and sauté until the outside of the beef is slightly browned, about 5 minutes.
2. Add the remaining ingredients. Bring to a simmer. Partially cover pot, reduce heat and simmer until beef and vegetables are tender, about 30 minutes. Check seasoning, adding more salt if desired.
You may add frozen corn kernels and peas about 5 minutes before the end of the cooking time.
Like most soups and stews, this will taste even better the next day when the flavors have had time to mellow.
Crock Pot Version
1. Place all ingredients in the crock pot and cook on low for at least 6 hours.