What You Need:

1 T olive oil
1 1/2 lb beef flank steak cut into cubes
1 onion, chopped
5 small carrots, sliced thin
4 C cabbage, shredded
4 red potatoes, diced
2 stalks of celery, diced
2 (14.5 oz) cans tomatoes, diced
2 (14.5 oz) cans beef broth
1 (10 3/4 oz) can tomato soup
1 T sugar
2 t Italian seasoning
1 t parsley flakes

How to Make It:

Place the olive oil in a skillet over medium heat and allow it to heat to hot but not smoking.
Place the steak cubes and onion into the hot oil.
Brown the steak 8 minutes or until no longer pink in the middle being sure to stir occasionally.
Drain the steak and onions well.
Transfer to the crock pot.
Add the carrots, cabbage, potatoes and celery to the crock pot.
Stir the tomatoes along with juice into the crock pot.
Pour the beef broth and the tomato soup into the crock pot.
Sprinkle in the sugar, Italian seasoning and parsley flakes.
Stir until all the ingredients are combined together well.
Cover and cook on the low setting for 8 to 9 hours making sure the meat and vegetables are tender before serving.

Serving Size: 8

Tips:

Any steak can work in this wonderful soup. Leftover roast will also work well. Canned or frozen vegetables can be used in place of fresh vegetables if you prefer. Use a 6 qt. crock pot for this recipe.