Beef Vegetable Soup

1. 1

   In a large heavy pot, melt the butter over medium heat. Add the onion and saute it until soft and tender. Add the beef and stir in with the onions and butter.

2. 2

   Add the carrots, celery, frozen peas and potatoes and combine with the onions, meat and butter. Add the beef broth and the red wine.

3. 3

   Bring to a simmer, and then put a lid on the soup and turn the heat to low. Cook on the lowest heat for at least an hour.

4. 4

   Add fresh thyme and Kosher salt to taste. Dish it into bowls and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.