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Beef-Vegetable Soup




Source of Recipe


Internet


List of Ingredients




1 large yellow onion, diced
6 cloves garlic, chopped
4 leeks, diced, including green tops
2 green bell peppers, diced
1 bunch celery, diced
1 bunch flat-leaf parsley, chopped
1 pound carrots, peeled and diced
1 bag shredded cabbage (cole slaw mix will be fine)
1 pound green beans, trimmed and cut spoon-size
1 pound lean stew meat, diced
2 qts. fat-free beef stock
2 qts. mushroom stock
2 tbsp. olive oil
1 can tomato paste (4 ounces)
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Recipe



Spray the inside of a large stock pot with cooking spray. Add oil and heat over medium heat.

Add beef and cook, stirring frequently, 2 minutes. Add garlic, onion, leeks, celery, bell pepper and carrot. Cook another 10 minutes, stirring frequently, until carrots begin to become tender and vegetables are aromatic.

Add beans, cabbage, parsley, salt, pepper and stocks. Bring to a boil and add tomato paste.

Simmer 45 minutes. Cool in ice bath and refrigerate for up to two weeks.

Makes 16-20 one-cup servings.

This makes a fantastic lunch, dinner, or munchie-buster. It's got just enough beef to let you know you've eaten something, but the star is the vegetables.