WINTER BEEF SOUP
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2 quarts water
1 medium onion, quartered
1 ½ lbs beef chuck steak, diced
salt and pepper to taste
1 Tbs parsley
1 clove garlic, minced
1 medium onion, chopped
½ cup chopped celery
¾ cup chopped carrot
1 lb can chopped tomatoes
1 can tomato soup
½ head cabbage, sliced
1 bunch swiss chard, chopped
¼ tsp oregano
1 can kidney beans, rinsed and drained (optional)
¾ cup frozen peas (optional)
shredded Parmesan
1. Bring to boil, water, onion, beef, salt and pepper. Simmer for 2 hours. Remove beef. Strain stock, measure and add additional water to make 2½ cups. Return water and beef to the pot.
2. Add parsley, garlic, onion, celery, carrots, tomatoes, and tomato soup. Cover and simmer for 1 hour.
3. Add cabbage, chard and oregano. Cover and simmer for an additional 15 minutes.
4. In the last 5 minutes, you can add beans and peas, if desired.
5. Ladle into soup bowls and top with freshly shredded Parmesan.
Servings: 6
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