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Jazzy Beef Soup

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


3 pounds beef stew meat, cut into ½-inch chunks
4 cups water
1 (28-ounce) can crushed tomatoes, undrained
1 large onion, chopped
2 celery stalks, sliced
2 garlic cloves, minced
4 beef bouillon cubes
teaspoons sugar
¼ teaspoon ground red pepper
1 tablespoon salt
½ teaspoon black pepper
2 cups chopped cabbage
1 green bell pepper, chopped
¼ cup fresh lemon juice
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In a soup pot over medium-high heat, combine beef, water, tomatoes, onion, celery, garlic, bouillon, sugar, ground red pepper, salt, and black pepper. Bring to a boil, then reduce heat to low; cover and simmer 1-1/2 hours. Stir in cabbage and bell pepper; cover and cook 30 to 45 minutes, or until beef is tender. Stir in lemon juice and serve. Option: We like to mix in some cooked rice to make this extra hearty.

More recipes by Helen (#1) C.

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