MAKEOVER: Vegetable Beef Soup (by DMATTISON)

24 oz lean beef chuck roast - fat removed - cut into 1" pieces
1 onion chopped
3 cloves garlic minced
8 C beef stock - low sodium
2 pints canned tomatoes
4 oz. red cooking wine
1 parsnip diced- 1 " cubes
3 carrots thick sliced
2 C chopped mushrooms
2 turnips diced - 1" cubes
2 rutabegas diced - 1 " cubes
3 medium potatoes peeled and diced - 1" cubes
2 Tbs red pepper flakes
2 Tbs dried basil
2 Tbs dried oregano
2 Tbs salt
1 tbs ground pepper
1 Tbs ground corriander
1 Tbs ground cumin
1-2 Tbs chili pepper

If using stove top put browned meat and onion along with stock in large pot. Add spices and bring to a boil then simmer for 3-4 hours. Add veges the last 30-45 min until done to taste.

Crock Pot Method

Spray pan with non-stick spray and brown onions, garlic and beef cubes.
Put beef and onion in crock pot and add beef stock, cooking wine and tomatoes along with seasonings.
Cook on High for 6 hours
Add vegetables and cook for additional 30 - 60 minutes until veges done to liking.

Serving Size: Makes 8 1.5 C servings