Ingredients
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1 1/2
-
1
-
3
-
3
-
3
-
1/2
-
1
-
1
-
2
-
2
-
-
-
-
-
Directions
Stacy’s Favorite Vegetable Beef Soup, This is a soup that I have concocted under the inspiration of 4 different recipes, and out of the sheer, selfish desire to satisfy my childhood cravings! I took what I liked from each, discarded what I didn’t, and added a few what-nots that I craved. My 4 kids have always been leery of vegetable soup, but when they tried this version based on my own particular favorites, it was “4 Thumbs Up!” You can’t beat those odds…:, Great recipe! Added turnips, left out potatoes for diet reasons., Fabulous! This will be the only veggie soup recipe we use from now on. The only changes I made were minor. I did not add the can of green beans because I had a big bag of frozen mixed vegetables in the freezer that I needed to use up and it was pretty green bean heavy. I added a 1/4 lb of browned ground beef crumbles in addition to using the 1 1/2 lbs of trimmed sirloin steak. The tomatoes used were diced with Italian style. A dash of thyme was added at the end. Delicious!
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Steps
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1
Done
|
Heat Vegetable Oil in a Large Stew Pot. Add the Stew Meat and Thoroughly Brown on All Sides. Add Red Wine and Deglaze Pot, Stirring in All the Brown Bits on the Bottom Until the Wine Is Reduced by at Least 1/2. Add the Chopped Onion and Minced Garlic and Saute For About 5 Minutes Longer. |
|
2
Done
|
Dump in All the Other Ingredients and Stir Well. |
|
3
Done
|
Bring to Almost a Boil, Then Cover and Reduce the Heat to a Simmer. Let Simmer Almost Bubbling, Covered With the Lid Slightly Ajar, 1 Hour, Stirring Occasionally, Until All Vegetables Are Tender. |
|
4
Done
|
Add More Salt and Pepper to Taste, If Desired, and Discard the Bay Leaf. |
