Ingredients
1 beef soup bone
1 lb of sirloin cubed or beef stew meat
6 beef bouillon cubes
1 Tbls. vegetable oil
Water-room temperature
½ cup oregano
2 Tbls Lawry’s Season Salt
1 tsp of Lawry’s garlic salt and garlic powder
½ tsp salt
1 tsp black pepper
5 bay leaves
2 onions, cubed
4 carrots, cleaned and sliced
3 large potatoes, cleaned and cubed
3 celery stalks with leaf, sliced
1 small can of peas, corn, and green beans
½ head of green cabbage, sliced in big pieces
2 large green peppers, cleaned and diced
2 cups of broccoli (optional)
2 cups cauliflower (optional)
1 large can of whole tomatoes (not drained)
1 large can of diced tomatoes (not drained)
2 large cans of tomato sauce
½ cup tomato paste
Preparation
Use the largest Dutch oven or soup pot you have with a lid! Turn the pot on medium heat and add the vegetable oil. Wait for steam then add the meat, stirring until completely browned. Add the soup bone and all tomatoes. Mix well. Still keeping on medium heat, add the onions, potatoes, carrots, green beans, and corn. Mix well. Add the celery with leaf and peas. Mix well and cover with water. Put in enough water just to cover everything. Add the bouillon cubes and all spices. Let cook on medium heat for one and a half hours mixing every 20 minutes. Add the cabbage, Mix well. Put on low heat for 30 minutes, mixing every 15 minutes. Then add the green pepper and optional broccoli and cauliflower. Let simmer on low for one hour, stirring every 15 mins. Remove soup bone and bay leaves
