A great winter soup to warm you and your family right up!
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
2 lbs. Beef roast - chuck or round, cut to one inch thick
1 can (28 oz.) tomatoes, undrained
1 large onion, chopped
1 cup of sliced celery
2 cloves of garlic, minced
2 beef bouillon cubes
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground red pepper
2 cups chopped cabbage
1 green bell pepper, chopped
1/4 cup fresh lemon juice
2 cups of hot cooked rice (optional)
Combined beef, four cups of water, tomatoes, onion, celery, garlic, bouillon cubs, salt, black pepper, and red pepper in a large pot. Bring to a boil and then reduce heat. Cover tightly and simmer for two hours.
Next, stir in cabbage and bell pepper. Continue cooking for 20 additional minutes until vegetables are tender. Stir in lemon juice and serve with rice.