EVERYTHING BUT THE KITCHEN SINK SOUP (BEEF VEGETABLE SOUP)

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Everything but the Kitchen Sink Soup (Beef Vegetable Soup) image

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.

Provided by These hands can cook

Categories     Lunch/Snacks

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 25

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

Steps:

  • 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.

Nutrition Facts : Calories 312.6, Fat 8.8, SaturatedFat 3.2, Cholesterol 25.6, Sodium 1005.6, Carbohydrate 46.8, Fiber 10.6, Sugar 14.7, Protein 16.6

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