1 pound beef - Chuck, round, sirloin, almost any cut willl work, or leftover roast
6-8 cups low sodium beef stock, or water plus beef base - low or no sodium is always best
1 medium-large onion, chopped
3-4 stalks celery, sliced or chopped, however you like it.
6-8 carrots, peeled and sliced
5-6 medium potatoes, diced
1-2 cups green beans, fresh is best but frozen works fine. If using canned, add in the last ½ hour.
1-2 cups whole kernel corn
1-2 cups chopped fresh cabbage
1 cup diced tomato
1 cup tomato jiuce or ½ cup tomato sauce or 3-4 Tablespoons tomato paste.
***a ½ cup of salsa will give it the tomato and and extra kick!
Instructions
Season the meat and brown slowly and well. Brown the juices well for a good broth. If using a tougher cut of meat, simmer for an hour or two in a few cups of water. When the meat is tender, add the stock or water.
Throw in the veggies and bring to a boil. Taste for seasonings and add any salt and pepper. Throw in a bay leaf or two if you like.
Simmer until all is tender, than add another ½ to 1 hour to bring the flavors together.
If using the slow cooker, add the browned meat to the slow cooker and add the other ingredients. Cook at med-high for 6-8 hours.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/homemade-vegetable-beef-soup/