Mom's Vegetable Soup

1. 1

   Bring beef and onion to a boil in a large Dutch oven.

2. 2

   Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).

3. 3

   Take out beef and allow to cool.

4. 4

   Bring the stock up to a boil again, and add bouillon to taste.

5. 5

   Add veggies and tomatoes/tomato soup.

6. 6

   Return beef to soup and add cabbage.

7. 7

   Once at a steady boil, turn down to low and cook an additional 3 hours.

8. 8

   30 minutes before serving, add pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.