Vegetable Beef Soup

Ingredients

• 1 lb beef stew meat, cut into 1 inch cubes (or, if you use a small whole roast, cut into cubes after cooking)
• 1 tbsp olive oil
• 1 cup chopped onion
• 5 cups water
• 2 tbsp beef bouillon granules
• 28 oz canned diced tomatoes
• 1 1/2 cups sliced carrots (my mixed veggies had carrots already, so I added parsnips instead)
• 1 c chopped celery
• 3 c shredded cabbage
• 2 c frozen mixed vegetables

Directions

In a large stock pot or Dutch oven, heat oil and brown meat. (This browning process produces a rich broth, so don't hurry.) Ad onions to pot and cook until soft.
Stir in water and bouillon and bring to a boil.
Add tomatoes, carrots, celery, and cabbage, and simmer covered for 30-60 minutes, stirring occasionally.
Add frozen vegetable and simmer for another 30 minutes.
**Alternative directions:
I roasted a small roast the night before, added water to the browned juices for a very rich tasting broth. I omitted the bouillon.
My mixed frozen vegetables already had carrots, so I substituted for parsnips.
Intead of cooking on top of stove, I used my crockpot. I dumped the cut up meat, broth, veggies, into a pot to heat, them dumped all into a crockpot to cook on low for several hours.