Farm Country Vegetable Beef Soup

• 1 1/2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 medium carrot, diced
• 1 parsnip, peeled and diced
• green beans, ends trimmed and chopped (a handful)
• 1 large potato, peeled and diced
• 2 cups cored thinly sliced green cabbage
• 2 garlic cloves, minced
• 8 cups beef stock
• 1 teaspoon fresh thyme leave (or 1/2 t. dried)
• 1/2 teaspoon salt, plus more to taste
• fresh ground black pepper
• 1 cup diced cooked beef
• 3/4 cup elbow macaroni (or small shells)

1. Heat the oil in a large soup pot over fairly high heat.
2. Add all the vegetables and the garlic; cook, stirring often, for 4-5 minutes.
3. Add the stock, thyme, salt, pepper, and beef to the pot.
4. Bring the soup to a boil, then decrease heat and simmer, partially covered, until the vegetables are just barely tender, 12-15 minutes.
5. Taste, adding more salt and pepper, if desired.
6. Add the macaroni to the soup and continue to cook for a few more minutes, until the pasta is tender.
7. Serve piping hot.

vegetable oil, onion, celery, carrot, parsnip, green beans, potato, cabbage, garlic, beef stock, thyme, salt, fresh ground black pepper, beef, elbow macaroni

Taken from www.food.com/recipe/farm-country-vegetable-beef-soup-468836 (may not work)