Hearty Beef and Vegetable Soup
Erin O'Neill
Chase away winter’s chill with a bowl of this hearty soup, full of nutritious vegetables and chunks of tender steak create its rich flavor.
ingredients
- 2 pounds lean beef
- 4 cups (1 pound) cabbage, thinly sliced
- 1 1/2 cups onion, chopped
- 1/2 pound (2 cups) carrots, diced
- 3/4 cup celery, chopped
- 2 – 16 oz. cans stewed tomatoes
- 1 1/2 (16 oz.) cup frozen lima beans
- 1 1/2 cup frozen green beans
- 1 1/2 cup frozen peas
- 1 1/2 frozen corn
- 4 cups potato, cubed
- 2 T. parsley, chopped
- 6 oz. tomato paste
- 1/2 t. ground cloves
- 1 t. sugar
- 3 T. salt (start with 2 T.)
- 1/2 t. pepper
- 1 cup barley
- 3 quarts water
directions
- 1
Place beef, 1 T. salt and water in a large kettle. Bring to a boil and skim the surface.
- 2
Add cabbage, onion, carrot, celery and tomatoes. Simmer for 30 minutes.
- 3
Add remaining ingredients and simmer for 3 1/2 hours.
- 4
Remove heat and cut into cubes.
notes
The soup will be condensed. Add water as desired when serving.
Source: Olson
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