Beef and Vegetable Soup

A working version of the beef-and-vegetable soup suggested by the handwritten list. This is an equivalent, not a recovered household method.

Ingredients

• 2 pounds beef chuck roast, cut into bite-size pieces
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 large carrots, peeled and diced
• 2 celery stalks, sliced
• 6 cups beef broth, or water plus beef bouillon to taste
• 2 (14½-ounce) cans diced tomatoes, with their juices
• 3 cups green cabbage, chopped
• 2 large Yukon Gold potatoes, peeled and diced
• 2 tablespoons fresh thyme or marjoram, chopped
• Salt and black pepper

Instructions

1. Pat the beef dry, season it with salt and pepper, and brown it in the oil in a large pot. Work in batches if needed.
2. Add the onion, carrots, celery, and thyme. Cook until the vegetables begin to soften, scraping up any browned bits.
3. Add the broth, tomatoes, cabbage, and potatoes. Bring to a simmer, partially cover, and cook until the beef and vegetables are tender, about 50–60 minutes. Add more broth if needed.
4. Adjust the salt and pepper before serving.

Notes

• The handwritten list reads: cabbage, celery, carrot, potato, chuck roast, onions, beef bouillon, and two tomatoes.
• This recipe has not been confirmed as the household’s actual method or proportions.