Hearty Beef Vegetable Soup

• Meat

  • 1 lb Chuck beef

• Produce

  • 3 oz Baby spinach
  • 1 cup Cabbage
  • 1 cup Carrots
  • 1/2 cup Celery
  • 1 11-ounce can Corn, kernel
  • 1 clove Garlic
  • 1/2 cup Green beans
  • 1/2 cup Leeks
  • 1 cup Onions
  • 1 tsp Thyme, dried
  • 1 14-ounce can Tomato
  • 1 14-ounce can White beans
  • 1 cup White potato
  • 1/2 cup White turnip

• Canned Goods

  • 2 qt Stock, brown
  • 1 6-ounce can Tomato paste

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/2 cup Red wine

• Liquids

  • 2 cups Water

• Other

  • 2 6-ounce cans Of v-8 juice

Found on afamilyfeast.com

Description

Ingredients

• 2 tablespoons extra virgin 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 (see recipe here),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

Directions

• 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.