Easy and Filling Tasty Winter Soup

Cooking Instructions

In a large pot, saute beef in the olive oil. If it is fatty beef, the lid of the pot to strain off the fat and cooking juices into a jar or measuring cup when the meat is finished cooking (when the fat solidifies, you can scrape it off and return the flavorful juices to the pot).

Add the onions and garlic and continue to cook. When they start to brown, add the carrots. Cook for 2-3 minutes and then add 4-6 cups of water (take the water level to three inches below the top of the pot). Add in the potatoes, celery, cabbage and tomatoes (crushing them with your hands as you add them). Stir and add the herbs, salt and pepper and bouillon cube (if using). Let everything cook together.

When the potatoes are soft, add the peas (they should go in at the very last moment, so they don't get mushy). Taste and adjust the flavors to suit. Serve immediate, freeze some for a later day or reheat for lunch.