Emilie's Beef Vegetable Soup

Summary

Yield
8 Servings
SourceJulie Whitt (2004)
Prep time
30 minutes
Cooking time
3 hours, 30 minutes
Total time
4 hours

Ingredients

1 1⁄2 lb
chuck roast or stew meat
2 T
olive oil
1⁄2 t
garlic (minced)
1 1⁄2 c
celery (chopped)
1 1⁄2 c
onion (chopped)
1 cn
crushed tomatoes (large)
1 cn
tomato sauce (small)
1⁄2 c
navy beans
1
large bag frozen vegetables
2 t
salt
 
pepper (to taste)
3
bay leaves (optional)
 
water
2
potatoes (large, cubed)
1⁄2
head cabbage (chopped fine)

Instructions

Sear stew meat in olive oil. Add garlic, celery and onions. Add can of crushed tomatoes and the small can of tomato sauce. Rinse navy beans. Add navy beans, frozen vegetables, salt, pepper and bay leaves, if using. Add enough water to cover ingredients in pan. Simmer for 2 hours. Add potatoes and cabbage. Simmer for 1 additional hour.