Vegetable Beef Soup

Vegetable Beef Soup

Serves 8-10

1.5-2 lb beef stew meat (or diced chuck roast)

2 T olive oil

1 medium onion, diced

3-4 ribs celery, diced

4-5 cloves garlic, minced

2-3 carrots, cut into coins or half moons

1 T Italian seasoning

2 14 oz can diced tomatoes

4 cups beef stock

4 cups chicken stock

½ cup white wine

2 T tomato paste

2 bay leaves

1 lb red potatoes, diced

1 cup fresh snapped green beans

¾ cup frozen corn

¾ cup frozen peas

1 cup frozen okra

Zest of 1 lemon

Handful of fresh parsley

Salt and pepper to taste

Heat a large pot or Dutch oven over medium high heat and add in the olive oil. Add in the beef and sear on all sides for 5-10 minutes. Season with salt and pepper. Remove and set aside. Add in the carrot, celery and onion and sauté in the oil and beef fat for 5-7 minutes. Season with salt and pepper. Add in the garlic and Italian seasoning and cook for 1 minute more.

Move the vegetables to the edges of the pot and add I the tomato paste to the middle and cook out for 1-2 minutes. Stir everything to incorporate and then add in the white wine. Cook for 1 minute then add in the beef and chicken stock, canned tomatoes and bay leaves and return the beef to the pot. Bring to a boil then reduce to a simmer and cover and cook for 45-50 minutes.

Add in the potatoes and green beans. Bring back to a simmer and cover and cook for 25-30 minutes. Add in the frozen corn, peas and okra. Return to a simmer until frozen veggies are hot and then taste for seasoning and add more salt, pepper or dried herbs as desired.

Take the lemon zest and a handful of parsley and finely mince them together.

Serve the soup hot and sprinkle over some of the lemon and parsley garnish.