This was in yesterday's newspaper's cooking section, and being a perfect soup day I made it. This is good!
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Vegetable-Beef Soup with Red Wine3 medium onions, peeled and cut into quarters
1 pound lean ground beef
2 cloves garlic minced
2 quarts rich beef stock
1 (28-ounce) can whole tomatoes, undrained
3 celery stalks, with leaves, slices
2 medium carrots, sliced
4 medium potatoes, peeled and cut into large chunks
1 (14.5 ounce) can cut green beans, drained
1 (8.5 ounce) can baby lima beans, drained
1 (11-ounce) can vacuum-packed whole kernel corn
3/4 cup dry red wine
1/2 medium head cabbage, cut into eighths
1/4 cup minced fresh parsley, plus more for garnishing
2 bay leaves
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried marjoram
Salt and fresh ground black pepper
In a large soup pot, or Dutch oven, cook onion, beef and garlic, until beef is browned. Drain fat from pot. Add remaining ingredients to pot, except for the cabbage salt and pepper. Bring to a boil, then reduce heat and simmer for one hour. After one hour, add cabbage to the soup pot, cooking for 20 minutes, more. Remove bay leaves and season with salt and pepper, to taste, before serving. Makes 8 servings.
Newspaper Article