I like a quick and easy soup when the weather starts to cool down and your looking for some warm comfort food. This soup does the trick. So whip up a pot of this beefy goodness and Enjoy!
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
- 2 cups carrots, peeled, diced
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 2 large bay leaves
- 8 cups beef broth
- 1 28-ounce can diced tomatoes in juice
- 3 cups green cabbage, coarsely chopped
- 2 large potatoes, diced
- 1 cup frozen corn
- 1 cup frozen peas
- salt and pepper
Directions
Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle beef with salt and pepper.
Add beef to pot sauté until brown on all sides. Add diced carrots, chopped onion, chopped garlic, bay leaves, salt and pepper. Sauté for 5 minutes.
Add the beef broth, tomatoes with juice, corn, peas, potatoes, and chopped cabbage.
Cover the pot, reduce heat, and simmer until beef and vegetables are tender, about 1 hour.
If needed, season to taste with salt and pepper
Recipe Source; Steven Valenti Recipe
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