Beef and Vegetable Soup

My mother made huge batches of delicious Beef and Vegetable Soup when I was a child. If she used a recipe, I never saw it. This recipe is similar, although it includes some additional vegetables (i.e., leeks, parsnips and hominy) and just a touch of ground cloves, which give the soup a pleasant distinctive smell and slightly sweet taste.

Yield: 7-8 quarts

• 1 1/2 pounds lean beef (boneless), cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 teaspoons salt  
• 1 pound (about 4 cups) cabbage, thinly sliced
• 2 yukon gold potatoes (skins on), cubed
• 2 leeks, dark green ends cut off and discarded; white and pale green part thinly sliced
• 6 carrots, peeled and cut in half lengthwise and then cut into  2" pieces
• 6 stalks celery, finely chopped
• 1 large parsnip, peeled and cubed
• 1 large green pepper, finely chopped
• 1 28-ounce can fire roasted tomatoes, undrained
• 1 6-ounce can tomato paste
• 1/2 small package of frozen baby lima beans
• 1/2 small package of frozen cut green beans
• 1/2 small package of frozen baby peas
• 1 15.5-ounce can golden hominy, drained (or substitute corn)
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon ground cloves
• 2 teaspoons sugar
• 2 additional teaspoons salt

Recipe

1. Over medium heat, brown beef in large kettle with 1 tablespoon of olive oil. Add salt and 4 quarts water; increase heat to high and bring to a boil.
2. Add cabbage, potatoes, leeks, carrots, celery, parsnips, green pepper, canned tomatoes and tomato paste. After it returns to a boil, reduce heat; cover with lid and simmer for 30 minutes.
3. Add remaining ingredients, increase heat and bring back to a boil again. Reduce heat and simmer, covered, 2 hours.