This recipe made three quart jars for the freezer and a little more than a quart for dinner.
Old-Fashioned Beef Vegetable Soup
1 1/2 lbs. stew beef, cut into 1/2-inch pieces
2+ tablespoons oil
2 garlic cloves, finely chopped
1 large onion, chopped
3 celery ribs, chopped
3 large carrots, peeled and chopped
4 cups water
4 cups beef broth
28-ounce can crushed tomatoes
4 cups cabbage, coarsely chopped
1 bay leaf
1 cup corn (I cut from the cob but frozen or canned corn works too)
1 cup fresh or frozen green beans
1/2 teaspoons hot pepper sauce (optional)
1 tsp salt
1/4 tsp pepper
1 Tbs. brown sugar (optional)
1/2 – 3/4 cup small dry pasta, cooked and drained
- Blot beef cubes dry with a paper towel. In a large pot or dutch oven, saute meat in small batches, in oil on medium-high heat until all sides are brown. Set aside.
- Saute garlic, onion, celery and carrots in oil, about 10 minutes, stirring occasionally.
- Add browned beef, water, broth, tomatoes, cabbage and bay leaf. Bring to a boil. Reduce heat and simmer, covered until beef is tender, about an hour. Add corn, green beans, hot sauce, salt, pepper and brown sugar to soup; simmer 10 minutes more. Stir in cooked pasta and heat through.
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