Vegetable Beef Soup


	Vegetable Beef Soup



	Ingredients -

	2 pounds cubed Beef (round steak or a piece of rump or sirloin tip roast works well) 2 tablespoons Butter 2 quarts boiling Water 1 tablespoon Beef Bouillon Powder 1 large Onion, peeled and chopped 3 stalks Celery, chopped 3 large Carrots, peeled and sliced 2 or 3 sprigs Fresh Parsley (dried parsley can be substituted, but use less) 1 (12-ounce) can Tomato Soup 1 (16-ounce) bag Frozen Vegetable Soup Mix 1 (4-ounce) can of Sliced Mushrooms, drained 4 large Potatoes, peeled and cubed 2 cups of chopped Cabbage (optional) 2 (ounces) uncooked Pasta (spaghetti broken into 1-inch pieces works fine) Salt and Pepper, to taste

	Preparation:
	Melt butter in a 6-quart Dutch oven or large pot. Brown the cubed beef in the butter. Mix water with bouillon powder. When beef is browned, add water and bouillon mixture, celery, onion, parsley and tomato soup. Bring to a boil and simmer for 1 hour. Add carrots, potatoes, vegetable soup mix and mushrooms. Simmer for another 1-1/2 hours or until meat and vegetables are tender. Add pasta and continue to cook until pasta is done. At this point, add salt and pepper to taste. If soup appears too thick, a small amount of canned beef broth can be added. If desired, the 2 cups of chopped cabbage can be included when carrots and potatoes are added.