Ingredients
- See below
Preparation
Step 1
Brown 2 lb stew beef in olive oil
Combine and add: ½ tsp basil, 1 tsp thyme, ¼ cup Creole seasoning, ½ cup parsley, “adequate” garlic to taste, 1 finely chopped red pepper, 3 bullion cubes with 3 cups water/or chicken or beef stock. Simmer with beef one hour.
Meanwhile: Course chop 2 or 3 large onions, fine chip 2 or 3 broccoli stems (use florets elsewhere), chop 1 lb carrots into bite size, med chop 1 head of cabbage, chop celery (as much as desired), add all to pot. Then add 3 (28 oz each) cans diced tomatoes plus 1 T sugar and enough water to (almost) cover.
Bring to low boil, then cover and simmer for 1-2 hours stirring occasionally. It is Soup when the carrots are done.
Allow to cool and place in 24 oz Ziploc boxes and freeze. Each box is two servings.
If desired, stir in ¼ to ½ tsp of turmeric to each serving after reheating when serving. Adds magical dimension.