Beef-Vegetable Soup

Directions

1. 1
   Heat oil in 4-quart Dutch oven over medium heat. Cook beef and onion in oil
2. 2
   until beef is brown on both sides.
3. 3
   Add water; heat to boiling. Skim foam from broth.
4. 4
   Stir in salt, bay leaf and pickling spice; reduce heat. Cover and simmer 3 hours.
5. 5
   Remove beef from broth. Cool beef about 10 minutes or just until cool enough
6. 6
   to handle. Strain broth; discard vegetables and seasonings.
7. 7
   Remove beef from
8. 8
   bones.
9. 9
   Cut beef into 1/2-inch pieces. Skim fat from broth.
10. 10
    Add enough canned broth to broth from beef to measure 5 cups. Return broth
11. 11
    and beef to Dutch oven. Stir in potatoes, carrots, celery, cabbage, ketchup and
12. 12
    beets.
13. 13
    Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until
14. 14
    vegetables are tender. Cool 10 minutes. Stir in whipping cream.