Josh's Very Veggie Beef Soup

2 1/4 lbs lean chuck roast, cut into cubes
3 yellow onions, chopped
12 stalks celery, chopped
2 red peppers, chopped
1 yellow pepper, chopped
2 Anaheim peppers, chopped
1 bunch red radishes, quartered
1/3 cup whole wheat flour
1 cup balsamic vinegar
8 cups (2 boxes) Pacific Foods Organic Beef Broth
3 cups (2 cans) crushed tomatoes
5 tbsp (1/2 can) tomato paste
1 tbsp kosher salt
1 tbsp black pepper
2 tbsp paprika
1 tbsp sage
1 tbsp thyme
1/2 tbsp cayenne pepper
1 1/2 tbsp chili powder
1 tbsp dried parsley
1 lb baby yellow potatoes, quartered
1 lb baby carrots, halved
1 lb crimini mushrooms, sliced

1. In a stock pot over medium-high heat, brown the beef. Using a slotted spoon, remove the meat and set aside.

2. Add the onion, celery, peppers, and radishes and cook for 5-10 minutes or until softened.

3. Stir in flour and cook for 2 minutes over medium-low heat.

4. Add balsamic vinegar and deglaze the pan, making sure to get the browned bits from the bottom of the pan. Simmer the balsamic vinegar for about 5 minutes.

5. Add in the beef, beef broth, crushed tomatoes, tomato paste, salt, pepper, paprika, sage, thyme, cayenne pepper, chili powder, and parsley. Bring to a simmer, cover and let simmer over very low heat for 60 minutes.

6. Add potatoes, carrots and mushrooms and simmer for about 30 minutes, or until the vegetables are tender.

7. Turn off heat and let sit for 15 minutes, and serve.

Serving Size: makes approximately 12 2.5-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user NOTLIKEMCLOVIN.