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    Jazzy Beef Soup

    80
    Jazzy Beef Soup

    Photo by Helen (#1) C.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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

    Directions

    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.


    Nutrition

    More recipes by Helen (#1) C.