Ingredients:

• 1 lb chopped stewing beef
• 1 tablespoon olive oil
• ½ chopped yellow onion
• 1 finely chopped carrot
• 14 oz can vegetable broth
• 7 oz can cannellini beans, rinsed
• 14 oz can kidney beans, rinsed
• 1½ cups water
• 2 minced garlic cloves
• 14 oz diced tomatoes with juice
• 2 chopped fresh tomatoes
• 3 cups beef stock
• 2 tablespoons white wine vinegar
• 1½ teaspoons dried thyme
• 1 tablespoon dried parsley
• salt and black pepper, to taste
• 2 cups chopped, thinly sliced cabbage
• pinch of red pepper flakes (optional)
• fresh herb sprigs such as thyme or rosemary, to serve (optional)
• sour cream and/or parmesan, to serve (optional)

Cooking Instructions:

1. Heat the oil in a skillet and sauté the beef until browned.
2. Drain off the fat.
3. Add the beef to a 4-quart crockpot (or similar size).
4. Add the onion, carrot, garlic, canned and fresh tomatoes, stock, broth, water, herbs, vinegar, and beans.
5. Cook for 4 hours on high or 8 hours on low, or until the beef is almost tender.
6. Taste the soup and season with salt and black pepper if necessary.
7. Add the cabbage and cook for 1 hour on high or until tender.
8. Taste and add more vinegar if necessary.
9. Serve the soup hot, garnished with fresh herb sprigs if liked.