• 2 quarts beef stock
• 2 lbs bone-in beef soup meat, about 1 inch thick, cut into 4 to 6 pieces
• 1 lb bone-in chuck roast, cut into 1-inch cubes
• 1 cup onions, chopped
• 1 cup tomatoes, peeled and chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, medium-diced
• 1/2 cup canned tomato sauce
• 1/4 cup bell pepper, chopped
• 2 tablespoons Paul Pruhomme's Meat Magic
• 3/4 lb turnips, medium-diced
• 1 cup potatoes, peeled and medium-diced**
• 1 cup chopped cabbage
• 1/2 cup uncooked twist macaroni **
• 6 string beans, trimmed and sliced into 1-inch pieces
• 1/4 cup peas, fresh (preferred) frozen OK
• 1/4 cup green onion tops (scallions) chopped

**Note: For Low Carb version eliminate the potatoes and macaroni

Beef Vegetable Soup

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• 1/4 cup peanut oil
• 2 tablespoons rice vinegar
• 1 teaspoon light brown sugar
• 2 teaspoons toasted sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon hot chile sauce
• 1/2 head cabbage, finely chopped
• 1/2 cup green onions, thinly sliced
• 1 bunch fresh cilantro, chopped
• 1/2 cup dry, unsalted peanuts, chopped
• salt & pepper to taste

Peanut Slaw

• 1 stick margarine
• 1 cup chopped pecans
• 1 cup roasted sunflower seeds
• 1 cup sliced or slivered almonds
• 3 packages Ramen noodles (seasoning packages discarded), crushed
• 1/2 head red cabbage, shredded
• 1/2 head green cabbage, shredded
• 1 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons sugar (optional)
• Kosher salt and coarsely ground black pepper, to taste

Note: A weird dish, to be sure. Ramen noodles and nuts in a salad? Strange as it sounds this is always a huge crowd pleaser, perfect  with grilled or roasted meats. Vegan friendly.

Crunchy Slaw With Pecans, Sunflower Seeds and Almonds

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