Creative Cooking Ideas

What You Need:

• 1 tablespoon olive oil
• 1 1/2 pounds beef flank steak cut into cubes
• 1 onion, chopped
• 5 small carrots, thinly sliced
• 4 cups cabbage, shredded
• 4 red potatoes, diced
• 2 stalks of celery, diced
• 2 (14.5-ounce) cans tomatoes, diced
• 2 (14.5-ounce) cans beef broth
• 1 (10 3/4-ounce) can tomato soup
• 1 tablespoon sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon parsley flakes

How to Make It:

Place the olive oil in a skillet over medium heat and allow it to heat to hot but not smoking. Place the steak cubes and onion into the hot oil. Brown the steak 8 minutes or until no longer pink in the middle being sure to stir occasionally. Drain the steak and onions well.

Transfer to the slow cooker. Add the carrots, cabbage, potatoes, and celery to the slow cooker. Stir the tomatoes along with juice into the slow cooker. Pour the beef broth and the tomato soup into the clow cooker. Sprinkle in the sugar, Italian seasoning, and parsley flakes. Stir until all the ingredients are combined together well.

Cover and cook on the low setting for 8 to 9 hours making sure the meat and vegetables are tender before serving.

Serves  8.

**Any steak can work in this wonderful soup.  Leftover roast also works well.  Canned or frozen vegetables can be used in place of fresh vegetables if you prefer.