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Big Momma's Slow Cooked Italian Beef and Vegetable Soup

This is a thick and hardy soup.  It is perfect winter or rainy day comfort food.  Loaded with healthy vegetables and great seasonings, your family will enjoy it.  I have made it with and without the pasta.  I used my crock pot for this soup, but you can cook it on the stove top as well.

1.5 -2 lbs. beef stew meat
1 onion, diced
1 green bell pepper, diced
3 stalks celery, thinly sliced
     1 14.5 oz. can diced tomatoes with juices
1 15 oz. can/ jar tomato sauce
1 15.5 oz. can kidney or cannellini beans, drained and rinsed
     1 14.5 oz. bag frozen mixed vegetables (corn, carrots, green beans, and peas)
1/4 head green cabbage, roughly chopped (2 cups) or 1 1/2 cup frozen broccoli spears (optional)
1 large baking russet potato, peeled and cubed
2 32 oz. boxes of reduced sodium beef broth (I use Swanson’s)
2 Tablespoons minced garlic or 3 Tablespoons garlic powder
½ Tablespoon seasoned salt
½ Tablespoon pepper
2 Tablespoons Worcestershire sauce
1 bay leaf
3 Tablespoons Italian seasoning blend (I use McCormick)
1 ½ cup sturdy pasta (I have used ditalini, small penne, macaroni, or small shells)

In a large crock pot, put onion, bell pepper, celery, garlic, and bay leaf on the
bottom. Add stew meat (browned or fresh), diced tomatoes, tomato sauce, beans, cubed potato,  salt, pepper, Worcestershire sauce, Italian seasonings, and beef broth. Cook on low for 3 hours. Add cabbage and frozen mixed vegetables. Cook on for 3+hours. Add pasta 40 minutes prior to serving. If you like a thinner soup, and the pasta overly thickens the soup just add a bit more warmed beef broth.

NOTE:  If you have time to brown the meat prior to putting in the crockpot, do so in olive oil.  Let cool about 10 minutes prior to adding to crockpot.  Browning the meat seems to give a richer flavor.  







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