• 1 lb. beef stew cubed (bite size pieces)
• 1 T. diced dried onion (heaping)
• 1 1/2 diced fresh celery sticks
• 3-4 sliced fresh carrots
• 4-5 potatoes (peeled & cut into chunks)
• 1 lb. frozen corn
• 1/2 lb. frozen peas
• 1/2 small head of cabbage
• Small box instant mashed potatoes (used for thickening)
• Salt & Pepper to taste (additional seasonings optional)

In a large stockpot brown bite size pieces of beef stew meat. When thoroughly browned add water to cover and add celery and onions. Continue cooking about 15 - 30 minutes.

Add more water and add diced carrots. Continue cooking about 15 - 20 minutes.

Add more water and potatoes. Continue cooking until potatoes are cooked. About this time I usually start added salt & pepper.

Add corn & peas. Add more water if needed. Cook until tender. Add more salt, pepper and water if needed. Add 1/4 cup of instant mashed potatoes (at a time) to thicken soup mixture. Continue cooking while getting the thickness you desire. Last thing to add is chopped cabbage.

Continue cooking for about 10 more minutes after cabbage . Taste …add any salt & pepper if needed, etc. I sometimes add a small amount of Mrs.Dash with garlic/ and or small amount dried parsley. Both of which blend well into the soup. This too you can experiment with.

By just adding a small amount at a time and tasting you can tell if it is pleasing to you. I never really measure anything and it is a wonderful comfort soup. My Mother showed me how to make this when you children were little and I just couldn’t get the hang of making soup. The big trick I learned from her was using the instant mashed potatoes as the thickening agent. Something so simple…but you have alot of control with them.(You can always add more water.)

You can add different things to this so experiment.

The smell is heaven on a cold winter day.