Rich & Beefy Vegetable Soup

This is an old family recipe made better over time. I often serve this soup over noodles.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 1  lb beef stew meat, cut into bite sized pieces
• 1 -2  tablespoon flour, light dusting
•  salt
•  pepper
• 1 -2  tablespoon canola oil
• 1  medium onion, diced
• 1⁄4 cup red wine, dry (optional)
• 6  cups  beef stock, broth
• 8  ounces tomato sauce
• 15  ounces diced tomatoes with juice
• 15  ounces great northern beans, rinsed
• 1  bay leaf
• 1⁄8 cup flat leaf parsley, loosely packed, chopped
• 1 -2  carrot, diced
• 1 -2  celery rib, sliced
• 1⁄2 cup corn, frozen
• 1⁄2 cup peas, frozen

Directions

1. Trim and cut beef cubes int bite sized pieces.
2. Lightly salt, pepper and then flour cubed beef.
3. Heat oil over medium/high heat in a deep soup pan.
4. Brown beef on all sides. Careful not to burn. Add more oil if necessary.
5. Add onions to beef and sautee until softened.
6. Deglaze the pan w/ 1/4 C red wine.
7. Add beef stock, tomatoes, tomato sauce, bay leaf.
8. Add beans and vegetables.
9. Simmer for up to 2 hours or longer to insure the beef is tender. Add more beef stock if desired.
10. For a heartier dinner, I often serve over noodles.