Tierney Tavern’s Own, Loaded Vegetable Beef Soup


1 lb lean stew meat 
1 large onion, diced 
1 15oz can tomato sauce
1 cup diced tomato [2 medium tomatoes, or 3 small]
2 large carrots, sliced
3 or 4 cups beef broth [depending on how soupy, you like your soup] [or 1 tsp beef bouillon granules per cup water]
1 cup red wine of choice
1 Tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
1 tsp salt
5 cloves garlic, minced
1 can cut green beans, drained
1 can kidney beans, drained and rinsed
1 cup peas
1 cup corn kernels [frozen, canned-drained, or fresh]
1.5 cups diced potatoes [2 medium sized potatoes, or 3 small]

**in place of the individual carrots, corn, peas, and green beans- I sometimes use a bag of frozen mixed veggies**
**optional add in: dash of Worcestershire Sauce to taste, [1 tsp is usually pretty good for me]
   Zucchini would be good in this too.

Combine everything in a Large pot. Cover and bring to a boil, stir well and simmer for about 45 minutes stirring occasionally.  
Top individual servings with freshly grated Parmesan or Cheddar cheese. 

Serves 6-8

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