Vegetable Beef Soup

• 2 tsp. vegetable oil
• 1 lb. boneless beef chuck, cut into 1-inch cubes and patted dry
• 1/2 tsp. salt, or to taste
• 1/4 tsp. black pepper
• 1 large yellow onion, sliced (1 1/2 c.)
• 1 medium-size stalk celery, thinly sliced (1/2 c.)
• 2 cloves garlic, minced
• 1 (14 1/2 oz.) can tomatoes, chopped, with their juice
• 4 c. low-sodium beef broth
• 1/2 tsp. each: dried thyme and marjoram, crumbled
• 1 bay leaf
• 2 large Idaho or Russet potatoes, peeled and cut into 1-inch cubes (2 1/2 c.)
• 2 small carrots, peeled and sliced 1-inch thick (1 c.)
• 2 c. shredded cabbage (8 oz.)

1. In a 10-inch nonstick skillet, heat the oil over moderate heat.
2. Add the beef, season it with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook for 5 minutes or until browned on all sides.
3. Using a slotted spoon, transfer the beef to a 5-quart Dutch oven.

vegetable oil, boneless beef chuck, salt, black pepper, yellow onion, celery, garlic, tomatoes, lowsodium beef broth, thyme, bay leaf, potatoes, carrots, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540628 (may not work)