Beef and Vegetable Soup

A warm and comforting soup for those cold winter nights. The recipe calls for broccoli, cabbage, leeks, and carrots but you can use whatever vegetables you have on hand.

Ingredients

• 1 pound beef steak cut into 1” cubes

• 1 qt. beef broth

• 4 cups shredded cabbage

• 2 cups broccoli, cut into small pieces

• 2 leeks, white park only, sliced thinly

• 2 medium carrots, diced

• 2 Tbsp. fresh thyme leaves

• 1 Tbsp. butter

• 1 Tbsp. olive oil

• 1 bay leaf

• 1 tsp. salt

• Black pepper to taste

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Heat butter and olive oil in a large soup pot over medium-high heat.

Add leeks and sauté for 1 minute before adding the cubed beef. Sauté the leek and beef mixture for 2 more minutes until the meat begins to brown.

Add the diced carrots and shredded cabbage to the pot followed by the beef broth and bay leaf. Once the soup starts to boil, turn down the heat and let the soup simmer for about 45 minutes before adding the broccoli and fresh thyme.

Simmer for another 15 minutes then correct the seasoning by adding salt and pepper if needed.