Recipe by Denise!
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!
Top Review by MizzNezz
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!
- 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
Directions See How It's Made
- 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.