Beef Vegetable Soup

It was a chilly day here yesterday - perfect soup weather! I made a big pot of beef vegetable soup for supper and it tasted so good. I thought I'd share the recipe.

1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, minced (I use the minced garlic in a jar)
1 lb beef stew meat, cut into bite sized pieces
1 2 lb bag frozen mixed vegetables
3 large potatoes, cubed
1 to 2 cups chopped cabbage
5 cans beef broth
1/2 cup red wine (optional)
salt and pepper to taste

Saute onions in vegetable oil in an 8 qt pot. When onions are translucent add stew meat and cook until browned. Add garlic and cook for a minute longer. (Note: I salt and pepper the onions while they are cooking and then add more salt and pepper to the meat while it cooks.) When the meat is ready add the rest of the ingredients. If you need more liquid you can add more broth or water. Cook until the veggies are soft - about 30 minutes. The soup is better if you can cook it longer so, if I have time, I turn the heat down and simmer for an hour or two. You can also do this recipe in the crock pot and cook on low all day. Just before serving I taste and add more salt and pepper if needed. If you are hesitant to add the red wine I have to tell you that it adds so much richness to the soup! Try it and I bet you'll like it - merlot or burgundy are the best to use.

This makes a big pot of soup. There are 4 of us and I have enough left over for another meal tonight. Enjoy!!