In a heavy-bottomed soup pot, add the oil, onion, celery, carrots, cabbage, and zucchini and cook until vegetables are lightly browned.
With a slotted spoon, remove vegetables to a large bowl and set aside for now.
In the same pot and using what’s left of the oil, cook the beef cubes, stirring frequently, until all pieces are well browned on all sides.
Add the reserved cooked vegetables and all other ingredients and heat to boiling.
Reduce heat to low, cover pot, and simmer for about 30 minutes or until the meat and potatoes are tender.
Notes & Wine Advice
Some members of my family are not fans of lima beans, so I sometimes make this soup without them. Instead, I add a cup of frozen peas during the last few minutes of cooking. Sprinkle on a bit of fresh parsley if you have some on hand. It’s a beautiful—and versatile—soup.