Beef Vegetable Soup - Magic Seasoning Blends

Ingredients

• 2 quarts beef stock
• 2 pounds bone-in beef soup meat, about 1 inch thick, cut into 4 to 6 pieces
• 1 pound bone-in chuck roast, cut into 1-inch cubes
• 1 cup chopped onions
• 1 cup peeled and chopped tomatoes
• ½ cup chopped celery
• ½ cup medium-diced carrots
• ½ cup canned tomato sauce
• ¼ cup chopped green bell peppers
• 2 tablespoons Chef Paul Prudhomme's Meat Magic® OR Chef Paul Prudhomme's Vegetable Magic® OR Chef Paul Prudhomme's Magic Seasoning Salt®
• ¾ pound medium-diced turnips
• 1 cup medium-diced peeled potatoes
• 1 cup chopped cabbage
• ½ cup uncooked twist macaroni (preferably rotini)
• 6 string beans, trimmed and sliced into 1-inch pieces
• ¼ cup peas, fresh (preferred) or frozen
• ¼ cup chopped green onion tops