Ann Murrys Hubert Humphrey Soup

• 2 lbs stewing beef
• 1 beef soup bone
• salt and pepper
• 2 cups chopped celery
• 2 large onions, chopped
• 6 large carrots, sliced thin
• 1 parsnip, sliced thin
• 1 small turnip, chopped
• 12 medium cabbage, sliced thin
• 2 (28 ounce) cans Italian tomatoes, chopped
• 2 tablespoons Worcestershire sauce
• 6 beef bouillon cubes
• 1 pinch oregano

1. In a large pot put stew meat and bone, cover with water.
2. add salt and pepper,onions,celery, carrots,parsnips, turnip and cabbage.
3. Bring to a boil then simmer 2 1/2 hours.
4. Add worcestersauce bulion cubes and oregano simmer another 1 hr and enjoy!

stewing beef, beef soup bone, salt, celery, onions, carrots, thin, cabbage, italian tomatoes, worcestershire sauce, oregano

Taken from www.food.com/recipe/ann-murrys-hubert-humphrey-soup-46573 (may not work)