1½lbs.beef suitable for stewcut into bite-sized pieces
6mediumpotatoesor 4 large, peeled and diced
2cans14½ ounces each diced tomatoes, undrained
6cupswater
1can16 ounces cut green beans (don’t use French-style) or 1 pint jar home-canned green beans, drained
1can8 ounces baby lima beans, drained
4tsp.salt
½tsp.pepper
½tsp.basil
Instructies
In a heavy-bottomed soup pot, add the oil, onion, celery, carrots, cabbage, and zucchini and cook until vegetables are lightly browned.
With a slotted spoon, remove vegetables to a large bowl and set aside for now.
In the same pot and using what’s left of the oil, cook the beef cubes, stirring frequently, until all pieces are well browned on all sides.
Add the reserved cooked vegetables and all other ingredients and heat to boiling.
Reduce heat to low, cover pot, and simmer for about 30 minutes or until the meat and potatoes are tender.
Notes / Tips / Wine Advice:
Some members of my family are not fans of lima beans, so I sometimes make this soup without them. Instead, I add a cup of frozen peas during the last few minutes of cooking. Sprinkle on a bit of fresh parsley if you have some on hand. It’s a beautiful—and versatile—soup.