Week 40, Recipe 3: Vegetable Beef Soup

Photo by Stacky5

NOTES

• Had a craving for this soup and this recipe did the trick.
• This recipe makes a very large pot - plenty for leftovers or freeze it (once cool) in freezer storage bags.
• The recipe takes 1 hour to simmer so make the day of or the night before you want to serve soup.
• Feel free to vary the vegetables depending on what you have on hand.
• Original recipe from http://www.food.com/
• Forgot to take a picture of this!

INGREDIENTS

• 1 1/2 lbs beef stew meat, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 3 c. beef broth
• 3 c. V8 vegetable juice
• 3 c. water
• 1/2 c. red wine
• 1 onion, finely chopped
• 1 stalk celery, chopped
• 2 carrots, peeled and sliced
• 2 russet potatoes, peeled and cubed
• 2 cloves garlic, minced\
• 2 c. cabbage, chopped
• 1 small package frozen corn
• 1 small package frozen green beans
• 1 (14 ounce) can diced tomatoes with juice
• 2 beef bouillon cubes
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 bay leaf

DIRECTIONS
1. Heat the vegetbale oil in a large soup pot. Add the meat and brown on all sides. Add the red wine and deglaze the pot, stirring all the brown bits on the bottom until the wine is reduce by at least 1/2.
2. Add the chopped onion and garlic and saute for 5 minutes longer over low heat.
3. Add remaining ingredients.
4. Bring just to a boil, then cover and reduce the heat to a simmer. Simmer covered with the lid slightly ajar, 1 hour, stirring occasionally.
5. Add more salt and pepper to taste and discard the bay leaf before serving.