My husband is an amazing cook. Every winter, he makes a huge pot of this soup – usually it’s more like minestrone, but this year, he decided to leave out the beans and focus on the veggies instead. He and I have very different approaches to how to cook soup. His takes longer, but I will have to admit that the broth in his soup is incredibly rich, complex and delicious.

The reason he does this only once a year is because he futzes with the broth for over an hour before he even puts any solids into the stock. Some years he has had to correct the seasoning so much that we ended up with two pots of soup. 🙂 But this year I forced him to write everything down and I gotta say he done good.

This recipe makes a LARGE amount of soup – we make it in one huge batch and freeze in smaller serving sizes.

Prep Time: 3-4 hours

Tomato Vegetable Beef Soup

Add all these ingredients below in a large pot

3.75 quarts (15 cups) filtered water

3/4 jar 8 oz of “Better than Bouillon” lower sodium beef bouillon

(2) 20 oz cans of tomato sauce

(2) 20 oz cans of diced tomatoes

1/4 cup of red wine

1/4 cup of Worcestershire sauce

3 tbsp oregano

3 tbsp basil

1 tbsp salt

1/2 tbsp celery salt

1 tbsp pepper

1/2 cup sugar

5 tbsp onion powder

2 tbsp crushed or pureed garlic, or 5 crushed garlic cloves

1.5 oz fresh spinach (finely chopped) (half a bag)

Simmer above ingredients for 1 hour

Add

2 lbs of beef round roast cut in 1/2 inch pieces

Simmer for 1 hour

Add

16 oz bag of baby carrots, coarsely chopped

1 pound green beans, cut in 1 inch pieces

Simmer for 30 minutes

Add

1 pound fresh broccoli florets

3/4 lb medium pasta shells

Simmer for 30-45 minutes until shells and broccoli are fully cooked

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