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.
3. Add the tomatoes, consommé, red pepper, water, salt, and pepper.
4. Simmer on low heat for 4 to 6 hours.
5. A half hour before serving, add the cabbage and barley. Cook until the cabbage is tender.

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