01/14/2022
Ingredients
▢2 yellow onions, diced
▢2 tablespoons butter
▢1½ pound ground beef I like ground sirloin
▢2-3 cloves garlic, finely chopped
▢1 cup potatoes, peeled and cubed about 2 Yukon Gold
▢1 cup celery, sliced about 2 ribs
▢1 cup fresh green beans, cut into 1-inch pieces
▢1 cup carrots, peeled and diced about 2 medium
▢1 cup parsnips, peeled and diced about 2 medium
▢1/2 head small green cabbage, roughly chopped in bite-size pieces
▢2 tablespoons fresh parsley, chopped
▢½ teaspoon basil
▢½ teaspoon thyme
▢3 cups beef broth or stock preferably unsalted
▢1 cup dry red wine
▢2 (29-ounce) cans whole tomatoes and their juices, crushed by hand I like San Marzanos
▢Kosher salt and pepper, to taste
▢Optional: canned and drained corn, peas or lima beans, about ½ - ¾ cup each
Instructions
In a large Dutch oven, melt 2 tablespoons butter. Add chopped onions, a pinch of salt, and cook until translucent, about 5 minutes. Add garlic, cook 1 minute until fragrant and then add the ground beef. Break up beef with wooden spoon and cook until no longer pink.
Add the tomatoes, beef broth and wine. Stir well and then add the parsley, basil and thyme. Season with salt and pepper. Add the vegetables: potatoes, celery, green beans, carrots, parsnips and cabbage (and any other optional veggies). Stir well to combine and bring to a boil. Reduce heat to low, cover and simmer for 1½ hours, stirring occasionally, until the vegetables are all tender and the soup broth has fully developed. Enjoy.
Recipe Notes
When prepping the vegetables, cut them in uniform bite-size pieces.
If soup seems too thick, thin it with some chicken stock.
Depending on the fat content of the beef, if needed, skim any excess fat or foam that surfaces.
If you have a small piece of rind from Parmesan cheese, add that to the pot (remove before serving). Absolutely delicious addition to soups and stews! Never throw out that rind.
