Muriel Humphrey's Beef Soup

• stewing beef1 pounds

  and a half, more if you prefer

• salt↗1 teaspoon
• black pepper↗1⁄2 teaspoon

  maybe less

• bay leaves↗2
• medium carrots↗4 -5

  sliced

• onion↗1⁄2 cup

  chopped

• celery↗1 cup

  chopped

• cabbage↗1 cup

  chopped

• canned plum tomatoes2 cups

  and a half

• Worcestershire sauce↗1 tablespoon
• beef bouillon cube↗1
• oregano↗1 pinch

Step-by-step instructions

1. 1

   In a heavy 3 quart kettle, cover the meat with water. Add salt, pepper, and bay leaves. Bring to the bubbly stage, then turn to low while adding the first four vegetables. Simmer at least 2 and 1/2 hours or until the meat is very tender. Remove the bay leaves. Cut the meat into bite-sized pieces. Add tomatoes and the rest of the ingredients. Simmer another 1/2 hour longer, then serve.