Everything But The Kitchen Sink Soup (beef Vegetable Soup)

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 brown stew meat, onions, garlic and celery in a large pot.
• 2 once stew meat is browned, add red wine and deglaze bottom of pan.
• 3 add all other ingredients and bring to a boil, stir well.
• 4 cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
• 5 serve with sandwiches, crackers or rolls.