How to make it

  • 1. In large stock pot, brown ground beef (see notes if not using ground beef) with onion and garlic. Season lightly with salt and pepper. once browned and cooked completely, remove as much fat as possible.
  • 2. In same pot, add broth, cabbage, celery, potatoes, and any fresh vegetables you are using along with beef base and Italian seasoning. Bring to a simmer. Cook until potatoes and veggies are tender. Then add any canned veggies you are using. Let warm through and taste and adjust seasoning. Salt and pepper to taste.
  • Serving size: 2 cups
  • Notes: If using Stew meat, season and brown in stock pot before adding onion. If using leftover pot roast, cut into bite size pieces and add the last 30 minutes of cooking time. If using something tougher like a flank steak I would add at the beginning to help tenderize the meat more.

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