Snowstorm Beef Vegetable Soup Recipe

  • 1/4 cup Oil
  • 1 onion diced (small)
  • 5 stalks celery, sliced
  • 1 pound carrots sliced
  • 1/2 head cabbage, shredded (small head)
  • 1 zucchini, cut into chunks (medium)
  • 1 1/2 pounds beef for stew cut into 1/2 inch chunks
  • 6 potatoes (medium)
  • 1 can tomatoes (28 ounce can)
  • 6 cups water
  • 1 can cut green beans drained (16 ounce can)
  • 4 teaspoons Salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon basil
  • 6 beef bouillon cubes (optional)
  • Red wine (optional)
In 8 quart Dutch oven or sauce pan over high heat in very hot oil, cook onion, celery,carrots,and zucchini until vegetables are lightly browned and softened,stirring frequently. with slotted spoon, remove vegetables to a bowl. In same pot over high heat , cook beef chunks until meat is browned on all sides, you can add a little red wine to meat at this time and simmer for 5 minutes. Meanwhile , peel potatoes, shred 1 potato and cut remaining 5 potatoes into 1 inch cubes. To meat chunks add vegetables, potatoes, tomatoes with their liquid and remaining ingredients; heat to boiling. Reduce heat to low. Cover, simmer for 25 to 30 minutes or until potatoes are fork tender.
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