Hearty Vegetable beef and Sausage soup

1 tbsp Oregano, ground
4 tbsp Parsley, dried
1 tsp Pepper, black
3 carrot (7-1/2") Carrots, raw
5 stalk, medium (7-1/2" - 8" long) Celery, raw
2 large Onions, raw
4 cup Tomatoes (stewed)
5 oz Beef Neck bone for soup (yield after bone removed)
22 oz Angus Stew Meat - Harris Teeter
2 cup Lentils, cooked
9.33 oz Hillshire Farm Turkey polska Kielbasa
4 cup Beef Broth - Swanson Low Sodium

You can add cooked egg noodles to this soup for added texture and wholesomeness

Peel carrots and cut into 1 inch pieces. Peel onions and halve. Wash celery and cut into one inch pieces. Place raw vegetables on a shallow baking pan with soup bones and roast in a 400 degree oven until vegetables start to caramelize. Slice kielbasa into 1/2 inch slices and set aside. In a Dutch oven, put about 2 tablespoons of oil and heat until it shimmers, add beef and brown all sides. Add roasted vegetables, soup bone, stewed tomatoes and stock to meat and bring to a gentle boil. Add kielbasa, lentils, oregano, and parsley, and reduce heat to a simmer. Add salt and pepper to taste. Remove soup bones before serving.

Serving Size: 12- 1 cup servings