Everything but the Kitchen Sink Soup (Beef Vegetable Soup) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
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This soup is SO good to have around on a cold, winter's day or just any time of the year. I tend to tripple the recipe so that my family and I can have this on hand in the freezer and eat it for quick lunches or dinners. Hope you enjoy it as much as we do. Ingredients:
1 lb stew meat, diced |
1 large onion, diced |
3 stalks celery, chopped |
1/4 cup celery leaves |
2 garlic cloves, minced |
1/4 cup red wine |
4 cups beef broth (i use low sodium or make my own) |
6 -10 cups water (i start with 6 and add as needed) |
1 small head of cabbage, chopped |
3 (14 1/2 ounce) diced tomatoes (do not drain) |
2 cups carrots, sliced |
1 small zucchini, diced |
4 cups frozen green beans |
4 cups frozen corn |
4 cups frozen peas |
2 cups fresh mushrooms, sliced |
3 cups potatoes, peeled and diced into 2-3 inch cubes |
2 cups baby spinach |
5 cups v 8 vegetable juice (i use low sodium or sometimes spicy hot for a kick) |
1 teaspoon black pepper |
1 teaspoon salt (or to taste) |
2 tablespoons dried parsley |
1/2 tablespoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
Directions:
1. Brown stew meat, onions, garlic and celery in a large pot.
2. Once stew meat is browned, add red wine and deglaze bottom of pan.
3. Add all other ingredients and bring to a boil, stir well.
4. Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
5. Serve with sandwiches, crackers or rolls.
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