Beef Soup Series – Part 3: Hearty Beef Vegetable Soup | Food Stuff

Ingredients

• 3 ounces baby spinach
• 1 pound chuck beef cut into small pieces (or use the cooked beef that is leftover from making your brown stock)
• 2 quarts brown stock (see recipe here),or canned beef stock
• 1 cup cabbage chopped
• 1 14-ounce can white beans drained and rinsed
• 1 cup carrots diced
• ½ cup celery diced
• 1 11-ounce can kernel corn drained
• 1 teaspoon dried thyme
• 2 tablespoons extra virgin olive oil
• 1 clove garlic minced
• ½ cup green beans roughly chopped
• 2 6-ounce cans of V-8 juice
• ½ cup leeks diced
• 1 cup onions diced
• Pepper as needed
• ½ cup red wine
• Salt as needed
• 1 14-ounce can diced tomato
• 1 6-ounce can tomato paste
• ½ cup white turnip diced
• 2 cups water
• 1 cup white potato diced