Name: Winter Vegetable and Beef Soup
Prep time: 40 Minutes
Cook time: 40 minutes
Total time: 1 hour 35 minutes
Yield: Makes 6 main-course servings
Ingredients: 2 tablespoons olive oil; 2 pounds boneless beef chuck roast, cut into 1/2-inch cubes; 4 large carrots, peeled, diced; 1 large onion, chopped; 6 garlic cloves, chopped; 3 small bay leaves; 2 tablespoons chopped fresh thyme or chopped fresh marjoram; 6 cups (or more) beef broth; 1 28-ounce can diced tomatoes in juice; 3 cups coarsely chopped green cabbage; 2 large Yukon Gold potatoes, peeled, diced; 1 cup frozen corn kernels; 1 cup frozen peas

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George Hendrix of Carbondale, Colorado, writes: "My family is usually in a hurry to eat, so dinner has to be on the table fast. This soup was one of my mom's standbys when I was growing up. I often make it in big batches and just ladle it out and microwave as needed."

This soup is even better the day after it's made, when the flavors have had a chance to mellow.

Recipe notes

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