Beef Vegetable Soup

I'll tell you that this recipe is one of my family's favorites. Our son went off to college and went on a shopping spree to buy canned soup. I loved his way of thinking to try to get a good quick meal. Mind you the boy only ever had homemade here and thought it would be just as good. Well I received a call from Eric and he said the soup was just awful. I just chuckled and said oh Eric you're used to homemade soup and that canned stuff is horrible. He was spoiled by my cooking and did not even know it at the time.

Chilly Fall days here in Maryland scream for a nice hearty soup. It will fill you up and warm your chilly bones from the inside out. It a big batch of soup so share some with friend or neighbor or freeze some into individual size portions. Think big and eat great! Enjoy!

• 2 ½ -3 lbs. sirloin or beef round top round steak                  
• 18 cups or 4 1/2 quarts of water
• 1/3 cup beef base *
• 1 6 oz. can tomato paste
• 1 16 oz. bag frozen Petite Peas
• 1 16 oz. bag frozen Butter Beans or Lima's
• 1 16 oz. bag frozen Sweet White Corn
• 1 20 oz. bag frozen cut Green Beans
• 2 cups diced raw potatoes diced w/ skin on
• 1 cup  chopped fresh cabbage
• 1 ½ cup diced fresh carrots
• 1 large sweet onion, diced
• ½ tsp. freshly ground black pepper
• 1 tsp. salt

Preheat grill to high. Sear meat for 3 minutes on each side or you may brown meat in a large skillet inside if you do not have access to a gas grill. Set meat on platter and set aside.

In a large soup pot add beef base, water, & tomato paste. stir together well with a wire whisk making sure you break up base and tomato paste. Heat over medium heat. Then add the peas, butter beans, corn, green beans, potatoes, cabbage, salt , & pepper. Cut meat into bite size pieces and add to the soup pot.  Cover stirring occasionally until soup comes to a boil. Then lower heat and simmer for  2-3 hours.

*I buy chicken and beef base at the wholesale food clubs and they make the best broth for soups.