Old Fashion Beef Vegetable Soup

1/4 c Canola Oil
1 small onion, diced
3 celery stalks, sliced
2 medium carrots, sliced
1/2 small head cabbage, shredded
1 medium zucchini, cut into 1/2 inch chunks
1 1/2 pounds beef for stew, cuting into 1/2 inch chunks
6 medium potatoes
1 28 ounce can tomatoes
6 cups water
1 16 ounce can cut green beans, drained
1 15 ounce can pinto beans, drained and rinsed
dash of salt
1/2 tsp pepper
1/2 tsp basil

1. In 8 qt Dutch oven over hight heat, in very hot oil, cook onion, celery, carrots, cabbage, and zucchini until vegetables are lightly browned, stirring frequently. With slotted spoon, removed vegetables to medium bowl; set aside.

2. In same Dutch oven over high heat, in remaining oil, cook beef chuncks, stirring frequently, until meat is well browned on all sides.

3. Meanwhile, peel potatoes, shred 1 potato and cut remaining 5 potatoes into 1 inch cubes. To meat chunks add reserved begetable mixture, potatoes, tomatoes with their liquid and reminaing ingredients; heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or just until beef chunks and medium potatoes are fork-tender.

Number of Servings: 16

Recipe submitted by SparkPeople user MOM2BOYS.