Winter Soup - cooking recipe

Ingredients

2 qt. water
1 medium onion, quartered
1 Tbsp. salt
1/4 tsp. black pepper
1 1/2 lb. beef chuck
3 Tbsp. vegetable oil
1 medium onion, sliced
1 garlic clove, minced
1 Tbsp. chopped parsley
2 stalks celery, sliced
2 c. shredded cabbage
2 c. sliced carrots
1 (1 lb.) can tomatoes
1 (1 lb.) can kidney beans (undrained)
1/4 tsp. oregano
1/4 c. pastina
1/4 c. Parmesan cheese

Preparation

Add quartered onion, salt, pepper and beef to the 2 quarts of water; bring to a boil and lower heat; simmer 2 hours.
Remove beef; strain stock.
Measure.
Add water to make 2 1/2 quarts. Dice beef. Heat oil in skillet; add sliced onion, garlic, parsley and celery.
Cook 10 minutes over medium heat, stirring frequently.
Return diced beef to stock.
Add contents of skillet, cabbage, carrots and tomatoes.
Cover; simmer 1 1/4 hours.
Add kidney beans, oregano and pastina.
Cook 15 minutes or until the pastina is tender.
Stir in cheese.
Mix well.
Makes 8 to 10 servings.