Vegetable Beef Soup Recipe - cookwithelly.com

Ingredients

• 6 tablespoons olive oil
• 2.5 to 3 pounds strip roast (precooked or raw)
• 2 yellow onions, peeled and small-diced
• 4 cloves garlic, finely minced
• 3 tablespoons tomato paste
• 1 cup dry red wine
• 16 cups beef stock
• 1 bay leaf
• 1 recipe beurre manie (equal parts butter and flour)
• 4 carrots, peeled and sliced
• 4 ribs celery, sliced
• 3 small parsnips, peeled and sliced
• 2 russet potatoes, peeled and large diced
• 2 cups corn kernels
• 28 ounce can San Marzano tomatoes, crushed by hand
• 8 ounces green beans, cut into 1” pieces
• 1 pound ditalini pasta (dry)
• 1 pint baby bella mushrooms, thinly sliced
• 1.5 cups green peas
• 1.5 tablespoons fresh rosemary, finely minced
• 1.5 tablespoons fresh thyme, finely minced
• 3 tablespoons fresh parsley, minced
• Worcestershire sauce
• Tabasco sauce
• coarse salt and freshly cracked pepper