Winter Soup

• 2 qt. water
• 1 medium onion, quartered
• 1 Tbsp. salt
• 1/4 tsp. black pepper
• 1 1/2 lb. beef chuck
• 3 Tbsp. vegetable oil
• 1 medium onion, sliced
• 1 garlic clove, minced
• 1 Tbsp. chopped parsley
• 2 stalks celery, sliced
• 2 c. shredded cabbage
• 2 c. sliced carrots
• 1 (1 lb.) can tomatoes
• 1 (1 lb.) can kidney beans (undrained)
• 1/4 tsp. oregano
• 1/4 c. pastina
• 1/4 c. Parmesan cheese

1. Add quartered onion, salt, pepper and beef to the 2 quarts of water; bring to a boil and lower heat; simmer 2 hours.
2. Remove beef; strain stock.
3. Measure.
4. Add water to make 2 1/2 quarts. Dice beef. Heat oil in skillet; add sliced onion, garlic, parsley and celery.
5. Cook 10 minutes over medium heat, stirring frequently.
6. Return diced beef to stock.
7. Add contents of skillet, cabbage, carrots and tomatoes.
8. Cover; simmer 1 1/4 hours.
9. Add kidney beans, oregano and pastina.
10. Cook 15 minutes or until the pastina is tender.
11. Stir in cheese.
12. Mix well.
13. Makes 8 to 10 servings.

water, onion, salt, black pepper, beef chuck, vegetable oil, onion, garlic, parsley, stalks celery, cabbage, carrots, tomatoes, kidney beans, oregano, pastina, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214225 (may not work)