Here's my soup of the week...a little beef..a lot of cabbage. Double up the meat if you want "Beef and Cabbage Soup".
1 lb beef chuck or stew meat, cut in 3/4 inch cubes
2 Tbl olive oil
1 large onion, diced
2 carrots. sliced
2 stalks celery, sliced
2 cloves minced garlic
2 Tbl Cavender's Greek Seasoning
1 Tbl paprika
1 14-16 oz can diced tomatoes
6 cups chicken or vegetable broth
4 cups water
3 cups peeled potatoes, cut in 3/4 inch cubes
1/2 head large cabbage, chopped
Salt and pepper to taste
In a large soup pot brown the meat in the olive oil . Add the onions,carrots, celery and garlic and cook, stirring often until the onions soften a bit. Stir in the Greek Seasoning, paprika, tomatoes, broth and water. Bring to a boil and then simmer for about an hour or until the meat becomes tender. Add the potatoes and cabbage and simmer for 20 to 30 minutes more. Salt and pepper to your liking.