Beef Vegetable Soup

1 pound lean beef - cut into bite size pieces

6 Idaho Potatoes - peeled and diced

2 stalks celery - diced

1/2 medium onion - diced

1/2 head of cabbage - cut into bite size pieces

1 can with liquid or 2 medium diced tomatoes

2 cloves garlic - finely chopped

1 medium zucchini - peeled and diced(optional)

1/2 Tablespoon kosher or sea salt

1 teaspoon black pepper

3 bay leaves

1 Tablespoon steak seasoning

4 cups beef broth

2 Tablespoons olive oil

Heat the olive oil in a large pot
Toss the meat in the steak seasoning
Saute the meat and the potatoes in the olive oil
When the meat is brown on all sides, add the onion, celery and garlic
When the onions start to get translucent, add the zucchini, cabbage, salt, pepper and bay leaves
Heat through
Add the beef broth, the tomatoes and enough water to completely cover the contents of the pot
Bring the soup to a boil.
Lower the heat and simmer for 1 1/2 or 2 hours