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1 1/2 pounds beef chuck trimmed and cut into bite sized pieces (Start with a larger roast to yield 1 1/2 pounds after trimming. Our roast started as 2 1/4 pounds and ended at 1 1/2 pounds after trimming fat)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil, divided
1 cup yellow onion, diced
1/2 cup celery, diced
1 cup carrots, diced into bite sized pieces
1/2 cup leeks diced, white only and cleaned of all sand
1 tablespoon fresh garlic, minced
1 6-ounce can tomato paste
1 teaspoon dry thyme
2 6-ounce cans V-8 juice
1/2 cup bold red wine such as Merlot
2 quarts beef stock or broth, see our homemade recipe here or buy a low sodium boxed broth
2 cups water
1 14-ounce can diced tomatoes with juice
1 cup green cabbage cut up (buy bagged shredded cabbage if a small head is not available)
1/2 cup white or purple turnip (could also use yellow turnip cut very small, or celery root)
1/2 cup green beans, trimmed and coarsely cut up into bite sized pieces
1 cup yellow potato, peeled and cut into bite sized pieces, then held in cold water to prevent oxidation
3 ounces baby spinach
1 11-ounce can kernel corn, drained
1 14.5-ounce can white cannelloni beans, drained
Additional salt and pepper, as needed
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Find it online: https://www.afamilyfeast.com/hearty-beef-vegetable-soup/