Vegetable Beef Soup

This is a delicious and filling soup which provides protein from the lean steak and fiber from the vegetables. You can add more or less of the vegetables to suit your family's liking. 

2 T. extra virgin olive oil

1 lb. top round steak, trimmed and cut into 1/2" cubes

2 ribs celery, finely chopped

2 large leeks, white and some green, carefully washed to remove grit

1/4 lb. fresh green beans, cut into 1/2" pieces

1/3 cup matchstick cut carrots

2 cloves garlic, minced

6 cups beef stock

3 cups shredded cabbage 

3 cups packed baby spinach

1 can (14.5 oz.) fire roasted diced tomatoes

salt to taste

freshly ground black pepper

1 t. Worcestershire sauce

In a 5 quart Dutch oven, heat olive oil over medium high heat. Add the steak and cook, stirring occasionally, until the meat is well browned. 

Add celery, leeks, green beans, and carrots and cook, stirring occasionally, until vegetables begin to soften. Add garlic and cook for an additional minute or so.

Add beef stock, cabbage, spinach, tomatoes with juice, salt, several grinds of black pepper, and Worcestershire sauce.

Bring to a boil over high heat. Reduce the heat to a simmer, cover and let cook, stirring occasionally, for 1 1/2 hours or until the steak is fork tender.