Beef Vegetable Soup

Total Time: 7 hrs 30 mins Preparation Time: 2 hrs 30 mins Cook Time: 5 hrs

Ingredients

• 2 lbs beef shank
• 2 lbs stew meat, trimmed and cut into bite sized pieces
• 1 lb 85% lean ground beef
• 56 ounces emeril's beef broth
• 6 cups water
• 4 cups tomato juice
• 28 ounces muir glen diced tomatoes
• 6 ounces muir glen tomato paste
• 1 knorr homestyle beef stock
• 5 organic celery ribs
• 1 medium sweet onion
• 0.5 (6 ounce) bag organic baby carrots
• 1/2 small head of cabbage
• 6 organic yukon gold potatoes
• 10 ounces frozen green beans (or your choice of other frozen vegetables)
• 10 ounces frozen peas
• 10 ounces frozen corn
• 4 tablespoons lea & perrins worcestershire sauce
• 4 tablespoons onion powder (dividedt)
• 4 tablespoons garlic (dividedt)
• 4 tablespoons filippo berio extra virgin olive oil (divided)
• 1 1/2 tablespoons sugar
• 2 teaspoons oregano
• 2 bay leaves
• fresh ground pepper
• sea salt

Recipe

• 1 dice celery, carrots and onion.
• 2 trim stew meat and cut into bite sized pieces.
• 3 heat half the olive oil in skillet.
• 4 add half the minced garlic and half the onion powder.
• 5 brown the stew meat.
• 6 after browning move to large stock pot.
• 7 using the same skillet add remaining olive oil in the pan and brown the ground beef then drain and add beef to the stock pot.
• 8 put beef shank in stock pot.
• 9 add the diced celery, carrots and onions to stock pot.
• 10 add beef broth, water, tomato juice, diced tomatoes and knorr homestyle beef stock.
• 11 add remaining minced garlic, remaining onion powder, sugar, worcestershire sauce and oregano.
• 12 bring to a boil then turn to between medium and medium high heat so it still bubbles and cover. simmer for 3 hours.
• 13 chop cabbage and peel and dice potatoes into bite sized pieces and add to pot then simmer for an additional 1/2 hour.
• 14 add the frozen green beans, peas and corn and simmer for another 1/2 hour.