Shelly's Recipe

JAZZY BEEF SOUP

Category: Soups

3 lbs beef stew meat, cut into 1/2 inch chunks
4 cups water
1 can (28 oz) crushed tomatoes, undrained
1 large onion, chopped
2 ribs celery, sliced
2 garlic cloves, minced
4 beef bouillon cubes
1-1/2 tsp sugar
1/4 tsp ground red pepper
1 tsp salt
1/2 tsp black pepper
2 cups chopped cabbage
1 green bell pepper, chopped
1/4 cup fresh lemon juice

In a large soup pot, combine the beef, water, tomatoes, onion, celery, garlic, bouillon, sugar, ground red pepper, salt, and black pepper over medium-high heat.

Bring to a boil then reduce the heat to low; cover and simmer for 1-1/2 hours. Stir in the cabbage and bell pepper; cover and cook for 30 to 45 minutes, or until the beef is tender. Stir in the lemon juice and serve.

OPTION: I like to mix in some cooked rice to make this extra hearty. Serves 8-10