Beef, Bean, and Cabbage Soup

No denying it now, soup season is here. Warm up your house and yourselves with this satisfyingly hearty beef soup…with plenty of leftovers for lunch. Sauté two chopped onions in a little bit of oil until they start to brown, then add three chopped carrots, two chopped celery stalks, and cook for another ten minutes.

Cut your stew beef into one inch chunks and stir into the pot along with four chopped garlic cloves and a large wedge of chopped cabbage. Add 12 cups of beef stock, preferably from concentrate, bring to a boil then cover and simmer for two hours or until the beef is tender. Now time for the drained cooked beans and the surprise ingredient, half a cup of ketchup. Bring back to a simmer and finish it off with salt and pepper to taste.