3 pounds beef stew meat, cut into 1/2-inch chunks

4 cups water

1 can (28 ounces) crushed tomatoes, undrained

1 large onion, chopped

2 ribs celery, sliced

2 garlic cloves, minced

4 beef bouillon cubes

1-1/2 teaspoons sugar

1/4 teaspoon ground red pepper

1 teaspoon salt

1/2 teaspoon black pepper

2 cups chopped cabbage

1 green bell pepper, chopped

1/4 cup fresh lemon juice

In a large soup pot, combine the beef, water, tomatoes, onion, celery, garlic, bouillon, sugar, ground red pepper, salt, and black pepper over medium-high heat. Bring to a boil then reduce the heat to low; cover and simmer for 1-1/2 hours. Stir in the cabbage and bell pepper; cover and cook for 30 to 45 minutes, or until the beef is tender. Stir in the lemon juice and serve.

Option: Mix in cooked rice to make the soup extra hearty.