Hearty Beef Vegetable Soup

Pound and a half of Lean London Broil cut into cubes
2 medium sized white or red potatoes cut into quarters
1 can or cup of stewed tomato's
1 large carrot sliced into rounds
3 medium celery stalks chopped
2 slices of fresh onion chopped
4 garlic cloves chopped
1 cup frozen green beans
Half a cup of frozen peas
One cup of frozen corn
Two cans of broth reduced sodium beef and vegatable
1 ounce of sherry cooking wine
1 tsp of thyme dry
1 tbsp of parsley fresh or dry
Sea Salt and cracked pepper to taste
1 tbsp of extra virgin olive oil

In medium sauce pan heat one table spoon of olive oil, place in half of the chopped garlic and onion cook until slightly brown. Place in the cubed London broil cook until brown add salt and pepper to taste. Pour in enough water to cover the meat and set to med/low heat for an hour checking occasionally to make sure water does not boil away, replace water if needed. Next place in the sherry wine, sliced carrots, chopped celery and the remaining garlic and onion turn heat up to med/high. Let the soup gently boil for 15 minutes, then add the cans of broth bring back to a boil then place in frozen veggies. Once its back up to a boil add the potatoes, thyme and parsley. Let boil roughly a half hour until potatoes are tender. Makes 8 regular bowl sized servings.

Number of Servings: 8

Recipe submitted by SparkPeople user NAOLI814.