Vegetable Beef Soup
Ingredients:
1-1/2 lb beef stock, cut into small pieces
Olive oil
2 tablespoons oil
1 tablespoon minced garlic
1 tablespoon Better Than Bouillon (beef)
8 oz. sautéed baby bella mushrooms
1 medium-sized pan white onion, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper
1 tablespoon Italian herbs
1 tablespoon tomato puree
4 cups ground beef
30 ml Guinness Stout
1 large can (~6) green beans, diced
1 bag green beans, diced
1 pound carrots
1 pound roasted potatoes
1 can (15 oz) dried corn
1 can (15 oz) canned tomatoes with water
Directions:
Melt the butter in a pan over medium heat. Add chopped garlic, better broth and mushrooms. Cook, stirring frequently, until the mushrooms release their liquid, then cook for another minute or two to soften. Remove from heat and set aside.
Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the beef and cook until brown, 6 minutes. Use a slotted spoon to scoop out the meat.
Turn off the heat to medium and add a tablespoon of olive oil to the pan. Add the chopped onion and fry for a few minutes until it begins to soften.
Add salt, red pepper powder and tomato puree. Cook for 1 minute, stirring constantly. Add Guness and bring to a boil. Add the mushroom meat and stir-fry for about a minute.
Add vegetables (green beans, carrots, corn, peas, potatoes and tomatoes), pepper, Italian herbs and broth. Mix well and boil. Reduce the heat to low, cover, and simmer the soup for about two hours, stirring occasionally.
