Beef-Vegetable Soup

• 12 cup salad oil
• 1 small onion, diced
• 1 (16 ounce) cancut carrots, drained
• 12 small head cabbage, shredded
• 1 12 lbs stewing beef, cut into 1/2-inch chunks
• 6 medium potatoes
• 1 (28 ounce) can tomatoes
• 6 cups water
• 1 (16 ounce) can cut green beans, drained
• 1 (8 ounce) can lima beans, Drained
• 4 teaspoons salt
• 12 teaspoon pepper
• 12 teaspoon basil

1. In 8 Quart saucepot heat oil until very hot.
2. Stir in Onion, Carrots and cabbage.
3. Stirring frequently, lightly brown vegetables.
4. Remove, with slotted spoon, veggies to bowl.
5. In remaining oil, cook beef until well browned.
6. Peel potatoes, shred 1 potato.
7. Cut remaining potatoes into 1-inch chunks.
8. To meat chunks add cabbage mixture.
9. Add potatoes, shredded & chunks.
10. Add tomatoes in their liquid.
11. Add remaining vegetables and seasonings.
12. Add water.
13. Heat to boiling, reduce heat to low & cover.
14. Simmer 25-30 minutes or until meat & potatoes are fork tender.

salad oil, onion, cancut carrots, cabbage, stewing beef, potatoes, tomatoes, water, green beans, lima beans, salt, pepper, basil

Taken from www.food.com/recipe/beef-vegetable-soup-267012 (may not work)