Buck-Eye Cabbage Soup

Prep Time: 10 min
Cooking Time: 10 min
Simmer Time: 4 to 6 hrs

Ingredients:

• 2 - pounds extra lean beef (stew, top sirloin, or London broil), cubed

• 2 to 3 - Tablespoons oil

• 2 - medium onions, chopped

• 2 - large carrots, peeled and grated

• 2 - cans (14 1/2 ounces) diced tomatoes

• 2 - cans (10 1/2-ounces) beef consommé

• 2 - soup cans water

• 1/2 - teaspoon red pepper flakes

• Salt, to taste

• Pepper, to taste

• 1/2 - head (medium) cabbage, coarsely chopped

• 1/2 - cup quick cooking barley

Directions:

1. In a large skillet or wok, sear meat quickly but thoroughly in a small amount of oil. Remove to a large soup kettle.

2. In same skillet or wok, sauté onions and carrots about 5 minutes. Add to the meat in the kettle.  Add the tomatoes, consommé, red pepper, water, salt, and pepper.

3. Simmer on low heat for 4 to 6 hours.  A half hour before serving, add the cabbage and barley. Cook until the cabbage is tender.

Do you know...
that Jean Arthur (born Gladys Georgianna Greene on October 17, 1900 in Plattsburgh, New York - died June 19, 1991 at age 90 in Carmel, California on June 19, 1991) was an American actress and a major film star of the 1930s and 1940s?

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