Beef And Vegetable Soup

Ingredients -

3 tablespoons Butter
1 pound Beef Stew Meat, cut in 1-inch cubes, trimmed of all fat
2 medium White Onions, chopped
2 Baking Potatoes, peeled and diced
3 large Carrots, peeled and sliced
3 Celery Stalks, chopped
5 cups Cold Water
1/4 head Green Cabbage
1-1/2 teaspoons Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper

Preparation:

1. Add butter to stockpot. Heat over medium heat.

2. Brown meat on all sides.

3. Stir in chopped white onions, diced potatoes, sliced carrots, chopped celery, and water.

4. Bring to a gentle boil over medium-high heat.

5. Reduce heat to low. Simmer 90 minutes. Add additional water if necessary.

6. Stir in cabbage. Season with salt and pepper. Simmer for 20 minutes.

Soup Making Tip

Roasted Vegetables

Roasted vegetables are a great enhancement to soups. Drizzle vegetables in olive oil and roast on a baking sheet in a hot oven (375-400 F.) for 20 minutes or longer, depending on the softness of the vegetables. Add vegetables along with the olive oil, and vegetable bits found on the baking pan to broths. Strain out vegetables before using broth to make soup.

Soup Making Tip

Beef Stew Meat

Experiment with inexpensive cuts of beef, and a variety of different potato stypes to create the perfect vegetable soup to make for a cold weekend.