Vegetable Beef Soup
This dish is a hardy meal full of vegetables, meat and delicious flavors. It’s a winter time favorite in our house.
Ingredients
2 lbs cubed beef
1 large onion - chopped
1 head celery - chopped
1 bunch carrots- chopped
3 cloves garlic chopped
3 large potatoes cubed
1 8oz can hunts tomato sauce
1 - 14oz can diced tomatoes
1 10oz bag frozen peas
1 10oz bag frozen corn
1 10oz bag frozen cut green beans
1lb elbow pasta
Extra virgin olive oil to cover bottom of the pan
2 beef bouillon cubes
1 tsp salt
½ tsp pepper
¼ tsp red pepper flakes
2- 32oz containers of beef stock
6-8 fresh basil leaves chopped
1 cup red wine
Directions
1. Boil salted water for the pasta. Once boiling, add the pasta and cook for approximately 10 minutes. Taste and drain if cooked. Hold aside.
2. In a large stockpot, cover the bottom with olive oil and add the salt, pepper, red pepper flakes, and beef. Brown the beef, add the chopped onion, chopped garlic, chopped celery, chopped carrots and potatoes sauté for about 15 minutes.
3. Add the stock, bouillon cubes, red wine, diced tomatoes, and hunts tomato sauce, chopped basil and the frozen vegetables. Let simmer about 1 hour.
4. Add the pasta to the stockpot and taste. Adjust seasonings if needed.
