J
Jeanh
Guest
Hearty Beef Vegetable Soup
Ingredients
2 tablespoons extra ****** olive oil
1 pound chuck beef cut into small pieces (or use the cooked beef that is leftover from
making your brown stock)
1 cup onions diced
½ cup celery diced
1 cup carrots diced
½ cup leeks diced
1 clove garlic minced
1 6-ounce can tomato paste
1 teaspoon dried thyme
2 6-ounce cans of V-8 juice
½ cup red wine
2 quarts brown stock ,or canned beef stock
2 cups water
1 14-ounce can diced tomato
1 cup cabbage chopped
½ cup white turnip diced
½ cup green beans roughly chopped
1 cup white potato diced
3 ounce baby spinach
1 11-ounce can kernel corn drained
1 14-ounce can white beans drained and rinsed
Salt as needed
Pepper as needed
Instructions
Ingredients
2 tablespoons extra ****** olive oil
1 pound chuck beef cut into small pieces (or use the cooked beef that is leftover from
making your brown stock)
1 cup onions diced
½ cup celery diced
1 cup carrots diced
½ cup leeks diced
1 clove garlic minced
1 6-ounce can tomato paste
1 teaspoon dried thyme
2 6-ounce cans of V-8 juice
½ cup red wine
2 quarts brown stock ,or canned beef stock
2 cups water
1 14-ounce can diced tomato
1 cup cabbage chopped
½ cup white turnip diced
½ cup green beans roughly chopped
1 cup white potato diced
3 ounce baby spinach
1 11-ounce can kernel corn drained
1 14-ounce can white beans drained and rinsed
Salt as needed
Pepper as needed
Instructions
- In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.
- Place beef in oil and sear on all sides. Do not crowd pan so cook in batches.
- Add onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender.
- Add garlic and cook one more minute.
- Add tomato paste and cook an additional minute then add dried thyme.
- Add V-8 and red wine to deglaze pan. Cook for one additional minute scraping up any brown bits from bottom of pan.
- Add brown stock and water and bring to a boil. Reduce to simmer, and cook for one hour.
- Add diced tomatoes, cabbage, turnip and green beans and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add potato, spinach, corn and white beans and bring back to a boil. Simmer for five more minutes or until potato is cooked.
- Adjust with salt and pepper if needed.
Attachments
-
You do not have permission to view the full content of this post. Log in or register now.