Vegetable Beef Soup

2 lbs. sirloin, fat trimmed off and cut into small chunks
4 T. extra virgin olive oil
1 medium sweet onion, chopped finely
1 cup cabbage, chopped
½ cup celery chopped
2 tsp. sea salt
1 tsp. dried basil
1 tsp. crushed red pepper flakes
3 small russet or Idaho potatoes (washed and peeled or unpeeled and cubed)
2 carrots sliced
1 - 14.5 oz. can green beans
1 - 28 oz. can crushed tomatoes + 1 - 28 oz. can of water
1 - 15 oz. can tomato sauce

Directions: Heat oil in Dutch oven. Sauté onion, celery, cabbage and meat over low heat until meat is fully cooked. Add remaining ingredients and simmer for two hours

Get Your Iron UP↑: Cook soup in a cast iron skillet or pot.

Get Your Iron DOWN↓: Substitute the 28 oz. of water with 28 oz. of brewed tea.

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