Vegetable Beef Soup

Fresh vegetables are the main ingredients to this recipe. I chopped them fairly small and uniform in size. The beef selections are stew meat, steak tips, cut-up steak or roast. Browning the beef adds to the overall flavor. When selecting a beef broth, take care to shop for a low sodium brand. Nothing spoils the taste of a soup, as being too salty. The fava beans are optional. I grow and pre-cook them to add to recipes. When I select vegetables, I think of color, texture and nutrients. I prepared without any potatoes but they are optional. As well as cooked rice. Pasta is also optional and add uncooked and test for doneness, along with the carrots.

Ingredients

Steak tips, 1/2-1 lb.

Olive oil, 1-2 tbsp

Worcestershire sauce, 2 splashes

Onion, ½ cup, chopped

Garlic cloves, 2 to 3, chopped

Celery, 1-2 stalks, chopped

Carrot, 1-2, chopped

Corn, cut from cob

Bell pepper, 1 medium chopped

Fava beans, ½ cup, pre-cooked

Cabbage, 1 cup chopped

Water, 1 quart

Beef broth, 1 quart

Preparation

Using a soup pot, add the olive oil and turn the burner to a medium heat. Add the meat and season with Worcestershire sauce. Turn the meat to brown all sides, adding in the onion and garlic. When toasty brown, add in the beef broth and water. Scrape the bottom of the pot. Turn the meat to medium high. Add in the rest of the ingredients. Bring to a low boil and then turn down to simmer. Use the carrots to test for doneness. Pierce with a fork. The liquids will cook down to a nice broth. Add salt and pepper after you ladle into a soup bowl.

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