1/4 cup unsalted butter
4 pounds beef top sirloin steak, cut into 1/2 inch cubes
4 cups onion, chopped
4 quarts hot water
4 cups carrots, chunked
4 cups potatoes, chunked
4 cups cabbage, chopped
1 green pepper, chopped
8 tsp. low sodium beef bouillon
1 tsp. pepper
4 bay leaves
6 cups low sodium tomato juice
Place the butter in a large soup kettle over medium heat. Allow the butter to completely melt. Add the beef cubes and onion to the melted butter and cook 6 minutes or until the beef is browned on all sides and the onion is beginning to tender. Drain the beef and onions well. Pour the water into the soup kettle. Return the beef and onions to the kettle. Add the carrots, potatoes, cabbage and green pepper. Stir in the bouillon and pepper. Place the bay leaves into the kettle.
Place the burner temperature on high heat bring the mixture to a rapid boil. Reduce the heat to medium low, cover the kettle and simmer the soup for 30 minutes. Pour the tomato juice into the kettle. Recover and continue to simmer another 30 minutes or until the beef and vegetables are as tender as you like. Discard the bay leaves before serving.
Nutritional Information: (Approximate Values per one cup of soup)
123 calories; 4 g fat; 2 g saturated fat; 34 mg cholesterol; 428 mg sodium; 10 g carbohydrates; 2 g fiber; 12 g protein