Vegetable Beef Soup

Prep Mirepoix, set aside. Cut carrots into ½ inch pieces, medium dice celery, small dice onions (Mirepoix veggie mixture in French cooking is considered the "trinity" in which many dishes begin. Mirepoix can vary regionally.)Cut chuck roast into 2 inch pieces, brown lightly in heated vegetable oil of a 12 quart stock or soup pot, two or three batches, do not over crowd meat in the panRemove meat once lightly browned. Hold in bowl to catch the released juices.Once the meat is removed, place Mirepoix into the pot. Stir to coat with oil and meat juices. Add, salt, pepper, Italian seasoning, Worcestershire sauce, celery salt, garlic powder, cumin, red pepper flakes.Continue to saute Mirepoix until vegetables soften on the outside. Stirring occasionally.Add canned tomatoes, with juice, the stir mix to loosen caramelized bits from bottom of the pan.Add beef stock and bay leaves and tomato paste, slightly browned beef and cabbage.Stir to incorporate tomato pasteBring to boil then reduce heat to a medium simmer or lower for 1½ hours to 2 hours. Partially cover the pot with the lid.Reduce to low, add cut parsley. Taste test. Adjust seasoning as needed.