Categories: Beef, Main Dish, Soup

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 medium onion , chopped
• 1 celery rib , chopped
• 1 medium carrot , diced
• 1 parsnip , peeled and diced
• green beans , ends trimmed and chopped (a handful)
• 1 large potato , peeled and diced
• 2 cups cored thinly sliced green cabbage
• 2 garlic cloves , minced
• 8 cups beef stock
• 1 teaspoon fresh thyme leave (or 1/2 t. dried)
• 1/2 teaspoon salt , plus more to taste
• fresh ground black pepper
• 1 cup diced cooked beef
• 3/4 cup elbow macaroni (or small shells)

Directions

1. Heat the oil in a large soup pot over fairly high heat.

2. Add all the vegetables and the garlic; cook, stirring often, for 4-5 minutes.

3. Add the stock, thyme, salt, pepper, and beef to the pot.

4. Bring the soup to a boil, then decrease heat and simmer, partially covered, until the vegetables are just barely tender, 12-15 minutes.

5. Taste, adding more salt and pepper, if desired.

6. Add the macaroni to the soup and continue to cook for a few more minutes, until the pasta is tender.

7. Serve piping hot.

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