Bec & Dave's Vegetable Beef Soup

16 cup Beef broth, bouillon, consomme
4 medium (2-1/2" dia) Onions, raw
1 clove Garlic
.5 head, large (about 7" dia) Cabbage, fresh
5 stalk, large (11"-12" long) Celery, raw
6 large (7-1/4" to 8-1/2" long) Carrots, raw
.5 head, large (6-7" dia) Cauliflower, raw
2 cup Brocolli raw
1 cup Asparagus, fresh
2 cup, chopped Green Peppers (bell peppers)
4 cup kernels Yellow Sweet Corn, Frozen
1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
4 can (6 oz) Tomato Paste
4 lb Beef chuck, arm pot roast , cubed

Brown beef, onion, and garlic until liquid is gone. Add broth and bring to a boil. Reduce heat and let simmer or slow boil for 1 hour. Add all chopped vegetables, 2 T smoked paprika, 1 T basil, 1 T Oregano and simmer one more hour. Add cans of tomato paste and simmer 20-30 more minutes. Serve

Serving Size: makes 25 2-cup servings

Number of Servings: 25

Recipe submitted by SparkPeople user BSPRAGUE4.