Vegetable Beef Soup

• 12 cup vegetable oil
• 2 onions, diced
• 2 leeks, diced
• 2 lbs ground beef
• 3 garlic cloves, chopped
• 4 stalks celery, diced
• 4 carrots, diced
• 12 lb potato, diced
• 12 cup mushroom, quartered
• 1 (10 ounce) package frozen corn
• 1 (10 ounce) can tomato paste
• 12 cup red wine
• 1 quart beef stock or 1 quart broth
• 3 quarts water
• 1 cup diced tomato (can be from a can)
• 1 cup kidney bean, rinsed (from a can)
• 2 bay leaves
• salt & freshly ground black pepper
• 1 teaspoon dried thyme

1. In large stockpot, heat the oil.
2. Add onions and leeks and saute until translucent.
3. Add ground beef and saute until browned.
4. Drain fat from stockpot.
5. Add garlic, celery, carrots, potatoes, mushrooms, corn and tomato paste.
6. Mix well.
7. Add red wine and simmer, stirring, for 4 or 5 minutes or until potatoes are cooked.
8. Add the beef stock or broth to the pot, along with the water.
9. Stir in remaining ingredients.
10. Simmer for at least 10 minutes, until the soup is steaming hot.
11. Taste and adjust seasonings if needed.

vegetable oil, onions, leeks, ground beef, garlic, stalks celery, carrots, potato, mushroom, corn, tomato paste, red wine, beef, water, tomato, kidney bean, bay leaves, salt, thyme

Taken from www.food.com/recipe/vegetable-beef-soup-347122 (may not work)