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Beef Vegetable Soup
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Description
This is the most wonderful soup. It is total comfort food.
It reminds me of a soup my grandmother would have made—kind of old fashioned, hearty mid-western food, you know?
Ingredients
- 2 Tablespoons Butter
- 2 whole Yellow Onion, Diced
- 1 pound Lean Beef, Cut Into Bite Sized Pieces, (I Used Lean Round)
- 2 cups Carrots, Diced
- 4 cups Celery, Chopped
- 10 ounces, weight Frozen Peas
- 4 cups Potato, Peeled And Diced
- 8 cups Beef Broth
- 1 cup Red Wine
- Fresh Thyme
- Kosher Salt
Preparation
In a large heavy pot, melt the butter over medium heat. Add the onion and sauté it until soft and tender. Add the beef and stir in with the onions and butter.
Add the carrots, celery, frozen peas and potatoes and combine with the onions, meat and butter. Add the beef broth and the red wine.
Bring to a simmer, and then put a lid on the soup and turn the heat to low. Cook on the lowest heat for at least an hour.
Add fresh thyme and Kosher salt to taste. Dish it into bowls and serve hot.
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