Vegetable Beef Soup

This soup is full of veggies and fresh herbs. Combined with lean beef and wine, it’s the perfect meal on a cold and dreary day.

ingredients

3 tlbs olive oil
2 lb lean beef stew meat
2 lg cloves garlic, minced
1 large yellow onion, chopped
1 tsp salt and pepper
2 sprigs fresh thyme
1 sprig fresh rosemary
2 tlbs fresh parsley, chopped
1 tsp dried basil
2 dried bay leaves
2 cups drinking wine, Merlot or Cabernet
2 cups low sodium beef broth
1 1/2 cups tomato juice
2 lb frozen mixed vegetables
1 12oz can sliced potatoes
1 12oz bag frozen okra

directions

In a large stock pot, saute the beef until brown. Add garlic, onions, salt, pepper, thyme, parsley and bay leaves. Cook until onions are translucent. Add wine, beef broth and tomato juice. Simmer on medium low heat covered for 3 hours or until beef is tender. Add mixed vegetable and potatoes, cook additional 15 minutes. Add okra and simmer for another 15 minutes. If at this point you would like your soup thinner, you can add more tomato juice or beef broth.

Source: Goldie