Dorry'S Soup De Pasta

• 2 qt. water
• 1 lb. stewing beef
• 1 can tomato sauce
• 2 stalks celery with leaves
• 3 carrots, scraped and diced
• 1 small can peas
• 1 can string beans
• 1 can garbanzo beans
• 1 small pkg. cheese ravioli
• 1 clove garlic, crushed or chopped finely
• 2 Tbsp. onion
• 2 oz. Cheddar cheese
• 2 oz. Parmesan cheese
• 2 tsp. salt
• 2 tsp. pepper
• 3 tsp. oil (your choice)
• 3 Tbsp. balsamic vinegar or vinegar of choice

1. Oil a large kettle and then place the stewing beef into the kettle.
2. Over medium heat, brown the meat on all sides by turning the meat often for the first five minutes.
3. When the meat has been browned, add 1 quart of water, salt, pepper, garlic, onions and vinegar and cook until the meat is tender.
4. After the meat is tender, add the vegetables and tomato sauce.
5. The soup concentrates as it cooks, so add another pint or two or water. When the vegetables are tender, add the ravioli and cook until they are done.
6. Add the two cheeses, stirring them in.

water, stewing beef, tomato sauce, stalks celery, carrots, peas, string beans, garbanzo beans, cheese ravioli, clove garlic, onion, cheddar cheese, parmesan cheese, salt, pepper, oil, balsamic vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067414 (may not work)