About the Recipe
1 ½ lbs. stew meat or chuck
1 soup bone (don’t worry about the size)
Salt and pepper to taste
2 bay leaves
½ cup chopped onion
1 cup chopped celery
1 cup chopped cabbage
4-5 medium carrots, sliced
1/8 teaspoon (pinch) of oregano
1 #2 can of tomatoes (regular or Italian style)
1 tablespoon Worcestershire sauce
1 beef bouillon (if desired) (can substitute with soy sauce to taste)
Cover the meat and bone with 3 quarts of cold water in a large saucepan. Add salt, pepper, the two bay leaves and heat until boiling.
Turn heat to low and add the onion, celery, cabbage, carrots, and oregano.
Simmer for at least 2 ½ hours or until eat is tender.
Then add the can of tomatoes, Worcestershire sauce, and bouillon (or soy sauce to taste)
Continue to simmer for another ½ hour or until ready to eat.
“This soup, or stew, is almost a full meal in itself. It is very thick and full of good vitamins and energy.” Hubert H. Humphrey
Doesn’t this sound good served with a thick slice of homemade bread and butter? So satisfying.