Preparation

• Step 1.
• Cook one or two 3-lb roasts the day before making the soup. Store meat and broth in refrigerator.
• Step 2.
• String and trim green beans. Blanch for two minutes then drain. Set aside.
• Step 3.
• Heat oil in dutch oven, begin sauteing celery, carrots, and onion. Salt & pepper.
• Step 4.
• Prep and add potatoes. Prep and add cabbage. Salt & pepper. Stir and saute until vegetables are nearly cooked through but not completely done. Cabbage is beginning to wilt and potatoes are almost tender, not quite.
• Step 5.
• Add tomatoes, tomato sauce and beef broth. Add any canned broth left over from cooking roast. If needed add water so all of the vegetables are covered. Cook until everything in pot is done.
• Step 6.
• Add corn then add cubed beef and heat through. Adjust seasonings.