Prep 15 mins
Cook 45 mins
This is my own creation and my family loves it served with corn bread or crusty french bread for dunking. On the plus side, the leftover wine goes well with the soup! Extremely easy to prepare, hot and filling on cold winter nights! If this is a little too salty for your taste, leave out the tablespoon of bouillon, just use as much soup mix as sounds good to you and keep adding and tasting until perfect! Makes a lot of soup!
- 1 1⁄2 lbs ground round or 1 1⁄2 lbs sirloin
- 1⁄2 cup merlot or 1⁄2 cup cabernet sauvignon wine
- 5 potatoes, peeled & cubed
- 1 can crushed tomatoes
- 2 packages onion soup mix
- 1 tablespoon beef bouillon
- 1 can corn
- 1 can green beans
- 1 can carrot
- 4 cans water
- Brown ground round in a dutch oven.
- When beef is browned, add wine to the pot to deglaze pan.
- You should remove the pan from the stove before deglazing, and after stirring up the bits from the bottom of the pot, return to the stove top.
- Simmer and stir about 5 minutes.
- Add the potatoes, tomatoes, water, onion soup, bouillon, corn, green beans, and carrots.
- Simmer for approximately 35-40 minutes.
This is a very flavorful soup. We are avid soup eaters, and this is the best we've come across in a long time!! I added 1/2 cup sliced celery, and used fresh vegetables. I let it simmer for almost an hour. The onion sopp mix gives this a great beefy taste. I will defifitely make this one again! Thanks!
I use a 14.5 ounce can of crushed tomatoes. The great thing about this recipe is you can use frozen vegetables, fresh veggies, or add spices at will and it always turns out great!
Great tasting hearty soup. I used 1/2 a packet of frozen chunky vegetables and 1 can of whole kernel corn also added approx 1 tsp dried thyme. We didnt find the soup salty at all, and I also added the beef boullion. Thanks for posting. =)