Vegetable Beef Soup

Ingredients -

2 pounds cubed Boneless Beef Sirloin or Top Round Steak
2 tablespoons Butter
2 quarts Boiling Water
1 tablespoon Beef Bouillon Granules
1 large White Onion, peeled and chopped
3 Celery Stalks, chopped
2 or 3 sprigs Fresh Parsley
1 (12 ounces) can Tomato Soup
3 large Carrots, peeled and sliced
4 large New Potatoes, peeled and diced
1 (16 ounces) bag Frozen Vegetable Mix
1 (4 ounces) can Sliced Mushrooms, drained
2 cups of chopped Green or Napa Cabbage
2 ounces Uncooked Small Pasta Shape
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Add butter to stockpot. Melt over medium high heat.

2. Brown the cubed beef in butter.

3. Stir in water, beef bouillon, chopped onion, chopped celery, fresh parsley, and tomato soup.

4. Bring to a boil.

5. Reduce heat to low. Simmer 60 minutes.

6. Stir in sliced carrots, diced potatoes, mixed vegetables, sliced mushrooms, and chopped cabbage.

7. Simmer 90 minutes.

8. Stir in pasta. Simmer 7 minutes.

9. Season with salt and pepper. Serve hot.

Soup Making Tip

White Mushrooms

White, button mushrooms are fairly bland and soft and are good in soups primarily for the light the texture.

Soup Making Tip

Cabbage

Available year round, the highest quality selection is found during fall and winter.