Ingredients

The following ingredients have 8 Servings
  • 1 1/2 pounds Beef (cubed stew meat)
  • 8 cups water
  • 2 tsp salt
  • 1 1/2 cups chopped onions
  • 1 cup carrots
  • 1 cup chopped celery
  • 1/2 cup butter ( or margarine)
  • 1 Tbs fresh parsley (chopped)
  • 1 tsp minced garlic (fresh)
  • 2 cups tomatoes (whatever variety is ripe/ chopped)
  • 2 cups Russet potatoes (peeled and cubed)
  • 1 cup sliced zucchini
  • 1/2 cup long grain rice (uncooked)
  • 15 ounce can kidney beans (drained)
  • Salt and pepper to taste

Instruction

  • In a large dutch oven or heavy soup pot, combine beef, water, and salt. (Note: Searing beef before hand will help it stay tender, but this is optional).
  • I love my Staub Dutch Oven for this soup, there is something that is so comforting about this large recipe filling up this pot.
  • Cover and cook over medium heat until it comes to a full boil.
  • Reduce heat to low and continue cooking until beef is fork tender.
  • In a 10 inch skillet combine onions, carrots, celery, butter, parsley, and garlic. and cook until veggies are crispy tender.
  • Add veggies to beef mixture, along with all the remaining ingredients, except the kidney beans.
  • Cook over low heat until veggies are tender.
  • Stir in kidney beans, taste, season to preference.
  • Serve.