Vegetable Beef Soup


Vegetable Beef Soup

Makes 18 Servings

Blue – 1 cup, 2 points Purple – 1 cup, 1 point Green – 1 cup, 5 points

  • 1 soup bone
  • 1 lb beef cubes (stew meat, lean)
  • 1 large onion, cut in quarters
  • 2 stalks celery, cut into large pieces
  • 1 fresh pot herb ( can be found in the fresh herb section – it is a leek, chili pepper, parsley and thyme, tied together)
  • salt and pepper to taste
  • 2/3 cup pearl barley
  • 1/2 large head of cabbage, chopped small (about 4-5 cups)
  • 1 28 oz can crushed tomatoes
  • 32 oz frozen mixed veggies
  • 1 can white shoepeg corn, drained

  1. In a large pot, place soup bone, onion, celery, pot herb, meat and enough water to fill the pot about 3/4 full. Bring to a boil and then let simmer for 1 hour.

  2. Add cabbage, barley and crushed tomatoes. Bring back to a boil and then simmer for 30-40 minutes.

  3. Remove bone, pot herb, celery and any large pieces of remaining onion

  4. Add frozen mixed veggies, can of white corn and cook for about 30-40 more or until veggies are tender.

  5. ***Take care not to break open the chili pepper when stirring, adding ingredients or removing at the end…it will get hot!***

  6. I like to serve the soup with a tablespoon of ketchup stirred into each bowl – yes, I know, sounds crazy but it's DELISH and some nice crusty bread!