How to make delicious Vegetable Beef Soup

This soup is one of my favorite "comfort" foods. I remember my grandfather making it for me when I was a child. Absolutely the best I've ever had!

Instructions

Difficulty: Easy

Things You’ll Need:

• 4 cans of Hormel beef in a can
• 1 Rutabega
• 1/2 head of cabbage
• 1# bag of baby carrots
• 10 large potatoes
• 4 celery stalks
• 1 large onion
• 2 cans of tomato paste
• 2 cans of stewed tomatoes
• salt
• pepper
• garlic powder (optional)
• 8 beef bullion cubes

1. Prepare vegetables, one at a time. Shred cabbage. Dice carrots into thirds. Chop celery. Peel and chop rutabega into 1 inch chunks. Peel and chop potatoes into 1 inch chunks. Peel and dice onion.
2. Place all vegetables into a large stock pan. Fill the pan with water, until all vegetables are covered. Add a generous portion of salt and pepper (and garlic powder if desired).
3. Bring the stock to a boil. Add your bullion cubes. You may need slightly more depending on how much water you used. You can always add more towards the end, but remember, it is hard to remove once you've added so be cautious.
4. Cook on medium to medium high heat until rutabega and carrots are nearly tender.
5. Add your tomato paste and stewed tomatoes. Stir so that the paste dissolves and the tomatoes are evenly distributed.
6. Open your cans of hormel canned beef. Place contents of all cans in a collander. Rinse with warm water until all juice and fat run off the meat. Add meat to your stock.
7. Your soup is almost ready to enjoy. Let simmer long enough for the meat to heat a bit, usually just a few minutes. Taste the stock. Add more salt, pepper, garlic, and or tomatoe paste if needed to reach your liking.
8. Enjoy with a nice warm slice of freshly baked bread. Mmmm mmmm mmmm!