Winter Vegetable Beef Soup

• 2 Tbsp. butter
• 3 onions, finely chopped
• 1 1/2 lb. lean ground beef or stewing beef
• 1 clove garlic, crushed
• 3 c. beef stock
• 2 (1 lb. 12 oz.) cans Italian-style tomatoes
• 1 c. peeled, diced potatoes
• 1 c. diced celery
• 1 c. peeled and diced carrots
• 1 c. green beans
• 1 1/2 c. dry red wine
• 1/2 tsp. dried basil
• 2 Tbsp. chopped parsley
• 1/4 tsp. dried thyme
• 2 tsp. salt
• 1/2 tsp. pepper

1. In an 8-quart kettle, melt butter and cook onions until tender, about 5 to 7 minutes.
2. Stir in ground beef.
3. Add garlic. Cook until brown.
4. Add remaining ingredients.
5. Bring soup to a boil over high heat.
6. Reduce heat and simmer soup, covered, for 1 1/2 hours.
7. Make day or 2 before serving.
8. Stretch by adding more carrots, potatoes or other vegetables.

butter, onions, lean ground beef, clove garlic, beef stock, italianstyle, potatoes, celery, carrots, green beans, red wine, basil, parsley, thyme, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736815 (may not work)