Beef and Vegetable Soup

In large skillet, heat 2 tsp of oil. Brown beef then transfer to plate.

In large pot, heat 2 tsp oil. Cook onion and garlic until tender.

Add carrot and celery to the pot. Add in beef, tomatoes, stock, bay leaf and 2 cups water. Bring to boil, reduce heat and simmer 1 hour or until beef and veggies are tender. Add more water if soup is to thick.

Stir in zucchini and cabbage and cook 5 min. until tender. Discard bay leaf. Sprinkle with parsley and serve.