The Veggiest Beef and Vegetable Soup

• 3 tablespoons vegetable oil
• 1 lb sirloin steak, diced
• 1 small yellow onion, diced
• 4 cups vegetable broth
• 4 cups tomato juice
• 2 cups green cabbage, shredded
• 2 cups collard greens, fresh and shredded
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 large russet potato, diced (optional)
• salt, to taste
• pepper, to taste

1. Heat the oil over medium/high heat in a large soup pot, or dutch oven.
2. Sear the diced steak, stirring often.
3. Add the onion and cook until tender.
4. Add the rest of the ingredients except the potatoes if you are using them.
5. Lower heat to medium/low and let simmer for at least 1 hour.
6. 3 or 4 hours is better to make sure the meat is very tender.
7. Add the potatoes about 30 minutes before you are ready to serve.
8. The soup is done when the meat and potatoes are tender.
9. Check for seasoning.
10. Makes a great healthy lunch.

vegetable oil, sirloin steak, yellow onion, vegetable broth, tomato juice, green cabbage, collard greens, red bell pepper, green bell pepper, russet potato, salt, pepper

Taken from www.food.com/recipe/the-veggiest-beef-and-vegetable-soup-468463 (may not work)