Everything but the Kitchen Sink Soup (Beef Vegetable Soup)

Name: Everything but the Kitchen Sink Soup (Beef Vegetable Soup)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12-16 serving(s)
Ingredients: 1 lb stew meat, diced; 1 large onion, diced; 3 stalks celery, chopped; 1/4 cup celery leaves; 2 garlic cloves, minced; 1/4 cup red wine; 4 cups beef broth (I use low sodium or make my own); 6 -10 cups water (I start with 6 and add as needed); 1 small head of cabbage, chopped; 3 (14 1/2 ounce) diced tomatoes (do not drain); 2 cups carrots, sliced; 1 small zucchini, diced; 4 cups frozen green beans; 4 cups frozen corn; 4 cups frozen peas; 2 cups fresh mushrooms, sliced; 3 cups potatoes, peeled and diced into 2-3 inch cubes; 2 cups Baby Spinach; 5 cups v 8 vegetable juice (I use low sodium or sometimes spicy hot for a kick); 1 teaspoon black pepper; 1 teaspoon salt (or to taste); 2 tablespoons dried parsley; 1/2 tablespoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried thyme

Submitted by These hands can cook

"This soup is SO good to have around on a cold, winter's day or just any time of the year. I tend to tripple the recipe so that my family and I can have this on hand in the freezer and eat it for quick lunches or dinners. Hope you enjoy it as much as we do."

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Ready In:: 2hrs
Ingredients:: 25
Serves:: 12-16

ingredients

1 lb stew meat, diced
1 large onion, diced
3 stalks celery, chopped
¹⁄₄ cup celery leaves
2 garlic cloves, minced
¹⁄₄ cup red wine
4 cups beef broth (I use low sodium or make my own)
6 -10 cups water (I start with 6 and add as needed)
1 small head of cabbage, chopped
3 (14 1/2 ounce) diced tomatoes (do not drain)
2 cups carrots, sliced
1 small zucchini, diced
4 cups frozen green beans
4 cups frozen corn
4 cups frozen peas
2 cups fresh mushrooms, sliced
3 cups potatoes, peeled and diced into 2-3 inch cubes
2 cups Baby Spinach
5 cups v 8 vegetable juice (I use low sodium or sometimes spicy hot for a kick)
1 teaspoon black pepper
1 teaspoon salt (or to taste)
2 tablespoons dried parsley
¹⁄₂ tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

directions

Brown stew meat, onions, garlic and celery in a large pot.
Once stew meat is browned, add red wine and deglaze bottom of pan.
Add all other ingredients and bring to a boil, stir well.
Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
Serve with sandwiches, crackers or rolls.

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RECIPE SUBMITTED BY

These hands can cook

I teach at both a high school and college several miles away from home. Cooking during the week is sometimes difficult to do so I'm always looking for easy recipes I can incorporate into a busy week. On weekends, you'll usually find me cooking up a storm for occassional leftovers for the week or to entertain guests. My favorite tool to cook with... the grill. If I didn't live so close to the cities, I'd cook over an open pit fire every night. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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