Vegetable Beef Soup

I love a good vegetable beef soup, but I'm not a big fan of soup that is predominantly tomato sauce so I came up with my own recipe. My brother does not like most vegetable soups, but loves this version. This would definitely fall into the "OAMC" category. You can easily cut the recipe in half

• Ready In: 2 hrs 30 mins
• Serves: 25

Ingredients

• 6  lbs  lean stewing beef, cubed
• 3  large onions, chopped
• 3  tablespoons  oil
• 6  quarts water
• 1 (15 ounce) can tomato sauce
• 2 (6 ounce) cans tomato paste
• 2 (14 1/2ounce) cans diced tomatoes, undrained
• 1  cup  beef base
• 2 (16 ounce) bags frozen whole kernel corn
• 1 (32 ounce) bag frozen green beans
• 1 (14 ounce) bag frozen lima beans
• 1 (16 ounce) bag  frozen peas
• 1  lb fresh carrot, peeled and diced in 1/2 inch pieces
• 5  medium turnips, peeled and diced
• 5  cups  coarsely chopped cabbage
• 4  tablespoons  minced garlic
•  creole seasoning

Directions

1. Season meat well with creole seasoning.
2. In LARGE heavy stock pot heat oil over medium heat until hot.
3. Add seasoned stew meat and chopped onion and saute until browned.
4. Add water, garlic, beef base, tomato sauce, tomato paste and diced tomatoes and seasoning to taste.
5. Simmer meat mixture until meat starts to tenderize around 1 hour.
6. Add carrots and turnips and continue to simmer until these start to tenderize, about 15 minutes.
7. Add all remaining ingredients and simmer about 20-30 minutes.