Beef and Cabbage Soup

Beef and Cabbage Soup

Prep Time:                 20 Minutes

Cook Time:                 2 Hours

Servings:                   5 Quarts

Ingredients:

1. 2 #             Sirloin Steak or Stew Meat, cubed to bite size

2. 2 Tbs         Olive Oil

3. ½ Small     Green Cabbage, chopped – Optional, use the whole head

4. 4 Lrg          Carrots, sliced

5. 1 Lrg          Celery, discard three outer stalks, chop the rest including leaves

6. 8 oz            Dried Small Red Beans, soaked overnight

7. 1 Lrg          Yellow Onion, diced small

8. 5 clove       Garlic, mined

9. 28 oz          Canned Diced Tomatoes

10. 32 oz          Beef Broth

11. 1 C             Water

12. 1 Tbs         Italian Seasoning

13. 3 Tbs         Worcestershire Sauce

14. 1 tsp          Sea Salt

15. 1 tsp          Black Pepper

Directions:

1. In a large soup pot or a 6 quart Dutch Oven, brown the beef in the olive oil with lid on until half done and moisture extracted; then remove and set aside. Sauté onions and garlic until onions are translucent. Add back the browned beef and the rest of the ingredients.

2. Bring to boil; and then reduce to a high simmer. Continue to simmer with lid on for 2 hours.

3. Serve hot with Sourdough bread or your favorite sandwich.

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