Beef Vegetable Garlic Soup

• 1/2 lb ground sirloin or 1/2 lb sliced roast beef, leftover
• 6 cups beef broth
• 1/2 cup fresh parsley, chopped
• 7 whole garlic cloves
• 2 cups carrots, peeled and in chunks
• 2 cups stewed tomatoes
• 1/2 cup green beans, sliced
• 1/2 cup red wine (optional)
• 1 teaspoon salt
• 2 1/2 cups yellow onions, coarsely chopped
• 8 potatoes, peeled and cubed
• 1 cup celery, diced
• 1/2 cup corn
• 1/4 teaspoon garlic powder
• basil
• oregano, to taste

1. Sprinkle meat with 1/4 teaspoons garlic powder and pepper.
2. Brown and drain well if using Ground sirloin.
3. Put meat into a large soup pot or into sprayed Crock Pot.
4. Add the remaining ingredients and bring to a boil. (Crockpot put on high for about an hour).
5. Reduce heat and simmer about 1 1/2 hours.
6. The longer you simmer the thicker the soup will be.
7. In a crockpot cook on low about 8-10 hours checking after about 6 hours to check the thickness.
8. The potatoes help to thicken this soup and the tomatoes give body to the broth.

ground sirloin, beef broth, fresh parsley, garlic, carrots, tomatoes, green beans, red wine, salt, yellow onions, potatoes, celery, corn, garlic, basil, oregano

Taken from www.food.com/recipe/beef-vegetable-garlic-soup-147624 (may not work)