This is quite the delicious winter soup that you can let cook for a few hours, and smell how good it’s going to be. Honestly, you can also add whatever vegetables you and your family enjoy! Customize it however you see fit!! :) ENJOY!!
Beef Vegetable Soup recipePrint Recipe
- 2 tbsp olive oil
- 1 pound stew meat
- 1 c onions, diced
- 1/2 c celery, diced
- 1 c carrots, diced
- 1 clove garlic, minced
- 6 oz can tomato paste
- 1 tsp dried thyme
- 12 oz V-8 juice
- 1/2 c red wine
- 2 qt plus 2 c beef stock
- 14 oz canned diced tomato
- 1 c cabbage, chopped
- 1/2 bag frozen green beans
- 1/2 bag frozen corn
- 2 white potatoes, diced
- pepper, to taste
In a 10-quart pot, heat olive oil over medium high heat; then place beef in oil and sear on all sides.
Add onion, celery, and carrots to saute for 3-5 minutes or until vegetables are slightly tender.
Next, add garlic and cook one more minute.
Then add tomato paste and cook an additional minute, then add in dried thyme.
Next add V-8 and red wine to deglaze pan by scraping up any brown bits from bottom of pan.
Add in broth and bring to a boil, then reduce to simmer and cook for one hour.
Then add diced tomatoes, cabbage, and green beans and bring back to a boil; then reduce heat and simmer for 10 minutes.
Add potatoes and corn and once again bring back to a boil.
Simmer for five more minutes or until potatoes are cooked.
Add pepper to taste, then serve!