Everything But The Kitchen Sink Soup (Beef Vegetable Soup)

• 1 lb stew meat, diced
• 1 large onion, diced
• 3 stalks celery, chopped
• 1/4 cup celery leaves
• 2 garlic cloves, minced
• 1/4 cup red wine
• 4 cups beef broth (I use low sodium or make my own)
• 6 -10 cups water (I start with 6 and add as needed)
• 1 small head of cabbage, chopped
• 3 (14 1/2 ounce) diced tomatoes (do not drain)
• 2 cups carrots, sliced
• 1 small zucchini, diced
• 4 cups frozen green beans
• 4 cups frozen corn
• 4 cups frozen peas
• 2 cups fresh mushrooms, sliced
• 3 cups potatoes, peeled and diced into 2-3 inch cubes
• 2 cups Baby Spinach
• 5 cups v 8 vegetable juice (I use low sodium or sometimes spicy hot for a kick)
• 1 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 2 tablespoons dried parsley
• 1/2 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

1. Brown stew meat, onions, garlic and celery in a large pot.
2. Once stew meat is browned, add red wine and deglaze bottom of pan.
3. Add all other ingredients and bring to a boil, stir well.
4. Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
5. Serve with sandwiches, crackers or rolls.

stew meat, onion, stalks celery, celery, garlic, red wine, beef broth, water, head of cabbage, tomatoes, carrots, zucchini, frozen green beans, frozen corn, frozen peas, fresh mushrooms, potatoes, spinach, vegetable juice, black pepper, salt, parsley, dried basil, oregano, thyme

Taken from www.food.com/recipe/everything-but-the-kitchen-sink-soup-beef-vegetable-soup-446753 (may not work)