Beef & Vegetable Soup

By LaurenCocch16

Ingredients

• 1 lb beef round, tip or chuck steak, about 3/4" thick
• 1 Tbsp olive oil
• 1 clove garlic, finely chopped
• 1 medium onion, chopped (1/2 cup)
• 2 large romaine leaves, torn into bite size pieces
• 2 large red cabbage leaves, coarsely chopped
• 2 medium celery stalks, chopped (1 cup)
• 1 medium potato, chopped (1 cup)
• 1 medium tomato, chopped (3/4 cup)
• 1 medium carrot, chopped (1/2 cup)
• 1 bay leaf
• 4 quarts water
• 1/2 cup dried split peas
• 1 Tbsp salt
• 1/2 tsp pepper
• 1 cup uncooked rotini pasta (3 oz)

Preparation

Step 1

1) Remove bone & excess fat from beef; set bone aside.
2) Cut beef into 1" pieces.
3) Heat oil in 6-qt Dutch oven over medium-high heat. Cook beef, garlic & onion in oil about 15 minutes, stirring occasionally, until beef is brown.
4) Stir in bone and remaining ingredients except pasta. Heat to boiling; reduce heat.
5) Cover & simmer about 45 minutes or until beef is tender.
6) Stir in pasta.
7) Cover & simmer about 10 minutes or until pasta is tender.
8) Remove bone & bay leaf before serving.