You can use roast, steak, or stew meat to make stock and meat for this soup.
Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
- Roast, steak or stew meat
- 1 can diced tomatoes
- 1 cup shredded cabbage
- 1 teaspoon oregano
- 1 basil leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 tablespoon sugar
- pepper to taste
- 3 potatoes
- 3 carrots
- 1 stalk of celery
- 1 onion
Preparation:
You can use roast, steak, or stew meat to make stock and meat for this soup. Roast meat for at least 1 hour in a 325 degree oven with onion, celery and carrot in 2 cups of water (I do, this in my Slow Cooker overnight).While meat is roasting, in a Dutch oven, add 1 can of diced tomatoes and 1 cup of shredded cabbage and add seasonings. Let this simmer while you peel, dice and boil in a seperate pan the potatoes, celery, carrots and onion.
Once these vegetalbes are tender, add water and all to Dutch oven. Then add cut-up meat and broth.
Finally add 1/2 cup each of your favorite veggies.
We use corn, limas, peas, greanbeans and sometimes add barley.
Simmer on low until you are ready to serve. - Deborah
