Vegetable Beef Soup

By Meisje

Ingredients

• 1-1/2 pounds beef stew meat
• Cold water as necessary
• 2 qts. cold water
• 1-1/2 tsp. salt
• 1/8 tsp. black pepper
• 1 C diced fresh white potatoes
• 1/2 C diced carrots
• 1 C coarsely chopped onions
• 1/2 C shredded cabbage
• 1 C canned tomatoes and juice
• 1/2 C fresh or frozen green beans cut into
• into 1/2-in. pieces

Details

Servings 8

Preparation

Step 1

Trim any gristle and visible fat from meat with a sharp knife. Place meat in a saucepan. Cover with cold wter, bring to a boil and boil 1 minute. Remove meat from broth and discard broth. Return meat to saucepan. Add 2 qts. cold water, salt and pepper to meat. Bring to a boil. Reduce heat, cover and simmer for about 1-1/2 hours or until meat is tender. Drain the broth from the meat. Strain the broth and cover. Refrigerate meat and broth separately. After the broth is chilled, remove the hard fat from the top of the broth. Measure the broth and add cold water to the broth to equal 7 cups of liquid. Add vegetables to stock. Cover and simmer 30-45 minutes or until vegetables are tender. Taste for seasoning and add more if desired. Add meat to soup. Reheat to serving temperature, if necessary and serve hot.