Healthy, hearty and delicious. A soup that eats like a stew.
In a stock pot or dutch oven of at least 8-quart capacity, heat the oil and butter over medium-high setting. When ready, add only enough beef to the pan so that the pieces are barely touching. When all sides are browned, remove to a plate and continue with the remaining beef. When complete, lower the heat to medium and return the first batch to the pot, along with the celery, onion, cabbage, and turnips. Cover pot. Sauté until vegetables slightly soften, about 5 to 10 minutes.
Add 2 cans of beef broth, stewed tomatoes, soup bone, pot herb and bay leaves. Bring to a boil; then reduce heat so that soup gently simmers. Partially cover the pot and let simmer until beef is tender for about 1 ½ hours.
When beef is tender, add carrots, plum tomatoes, green beans, and peas. Continue cooking for about 30 minutes.
Season to taste, if necessary, with salt and pepper. Remove soup bone, pot herb and bay leaves. At this time, the soup will have cooked down substantially. Add additional beef broth to achieve the desired consistency. Simmer for an additional 10 minutes and serve.