Vegetable Beef Soup


This is a delicious and filling soup which provides protein from the lean steak and fiber from the vegetables. You can add more or less of the vegetables to suit your family's liking. 
2 T. extra virgin olive oil1 lb. top round steak, trimmed and cut into 1/2" cubes2 ribs celery, finely chopped2 large leeks, white and some green, carefully washed to remove grit1/4 lb. fresh green beans, cut into 1/2" pieces1/3 cup matchstick cut carrots2 cloves garlic, minced 6 cups beef stock3 cups shredded cabbage 3 cups packed baby spinach1 can (14.5 oz.) fire roasted diced tomatoessalt to tastefreshly ground black pepper1 t. Worcestershire sauce
In a 5 quart Dutch oven, heat olive oil over medium high heat. Add the steak and cook, stirring occasionally, until the meat is well browned. 
Add celery, leeks, green beans, and carrots and cook, stirring occasionally, until vegetables begin to soften. Add garlic and cook for an additional minute or so.
Add beef stock, cabbage, spinach, tomatoes with juice, salt, several grinds of black pepper, and Worcestershire sauce.
Bring to a boil over high heat. Reduce the heat to a simmer, cover and let cook, stirring occasionally, for 1 1/2 hours or until the steak is fork tender.