Hearty Beef Vegetable Soup

By Thom7747

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound chuck beef cut into small pieces
• 1 cup onions diced
• 1/2 cup celery diced
• 1 cup carrots diced
• 1/2 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
• 1/2 cup red wine
• 2 quarts canned beef stock
• 2 cups water
• 1 14-ounce can diced tomato
• 1 cup cabbage chopped
• 1/2 cup white turnip diced
• 1/2 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

Details

Servings 12
Preparation time 30mins
Cooking time 105mins
Adapted from afamilyfeast.com

Preparation

Step 1

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.