Vegetable-Beef Soup

This is the most delicious homemade vegetable-beef soup that I’ve ever tasted. I adjusted another recipe a lot for what I had and the fact that I can’t serve chunky tomato things to my family. The broth turned out to be SO good, so I would recommend pureeing the tomatoes and onions, even if you don’t mind the chunks. It makes a huge batch and for me that’s fine cause I could eat this every day. If you leave out the potatoes I think you could freeze this well. Just add the potatoes when you reheat it. The original recipe called for celery and peas, but I couldn’t get either one. Also, keep in mind that my onions are very small, but strong.

Brown one kilo diced beef (roast) with one chopped onion and ½ chopped green pepper. When beef is nearly browned, add 5 cloves minced garlic. Brown completely and add 8 cups beef broth. Puree 3 tomatoes and 3 small onions in blender, adding a bit of water if needed. Add to soup with 2-3 Tbsp tomato paste, 2 Tbsp sugar and pepper and salt to taste. Simmer for 1-2 hours. Add 1 cup chopped fresh green beans, 1 cup diced carrots, 1 ½ - 2 cups finely diced cabbage, 1 ½ cups diced potatoes, 1 small can corn, 1 small can kidney or white beans. Simmer 20-30 minutes, or until vegetables are done. Add salt if needed. Serve with biscuits or cornbread.