This is the most wonderful soup. It is total comfort food.
It reminds me of a soup my grandmother would have made- kind of old fashioned, hearty mid-western food, you know?
I made this last weekend when it was daaaaark and rainy and I was in one of my sweat pant balls (anyone else do that?)
It didn’t think that the kids were going to be into it- but surprise! I barely even got any of the leftovers, because those little kids were too busy slurping it up. I felt a little sneaky getting them to eat so many veggies like that!
Beef Vegetable Soup, serves 10
2 Tbs olive oil
2 yellow onions, diced
2 cups carrots, diced
4 cups celery, diced
5 cups potato, peeled and diced
10 oz frozen peas
1lb lean beef, cut into bite sized pieces, (I used lean round)
8 cups beef broth
1 cup red wine
In a large heavy pot, heat the olive oil over medium heat.
Add the onion and sauté it until soft and tender.
Add the beef and stir in with the onions and butter.
Add the carrots, celery, frozen peas and potatoes and combine with the onions, meat and butter.
Add the beef broth and the red wine.
Bring to a simmer, and then put a lid on the soup and turn the heat to low.
Cook on the lowest heat for at least an hour.
Dish it into bowls and serve hot.