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Beef Soup Series – Part 3: Hearty Beef Vegetable Soup
Food World

Beef Soup Series – Part 3: Hearty Beef Vegetable Soup 

Ingredients:

  • 3 ounce baby spinach
  • 1 pound chuck beef cut into small pieces (or use the cooked beef that is leftover from making your brown stock)
  • 2 quarts brown stock (see recipe here),or canned beef stock
  • 1 cup cabbage chopped
  • 1 14-ounce can white beans drained and rinsed
  • 1 cup carrots diced
  • ½ cup celery diced
  • 1 11-ounce can kernel corn drained
  • 1 teaspoon dried thyme
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic minced
  • ½ cup green beans roughly chopped
  • 2 6-ounce cans of V-8 juice
  • ½ cup leeks diced
  • 1 cup onions diced
  • Pepper as needed
  • ½ cup red wine
  • Salt as needed
  • 1 14-ounce can diced tomato
  • 1 6-ounce can tomato paste
  • ½ cup white turnip diced
  • 2 cups water
  • 1 cup white potato diced

Course: soup

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