Beef Vegetable Garlic Soup

Ingredients

1/2 lb ground sirloin or 1/2 lb sliced roast beef, leftover

6 cups beef broth

1/2 cup fresh parsley, chopped

7 whole garlic cloves

2 cups carrots, peeled and in chunks

2 cups stewed tomatoes

1/2 cup green beans, sliced

1/2 cup red wine (optional)

1 teaspoon salt

2 1/2 cups yellow onions, coarsely chopped

8 potatoes, peeled and cubed

1 cup celery, diced

1/2 cup corn

1/4 teaspoon garlic powder

basil

oregano, to taste

Preparation

Sprinkle meat with 1/4 teaspoons garlic powder and pepper.

Brown and drain well if using Ground sirloin.

Put meat into a large soup pot or into sprayed Crock Pot.

Add the remaining ingredients and bring to a boil. (Crockpot put on high for about an hour).

Reduce heat and simmer about 1 1/2 hours.

The longer you simmer the thicker the soup will be.

In a crockpot cook on low about 8-10 hours checking after about 6 hours to check the thickness.

The potatoes help to thicken this soup and the tomatoes give body to the broth.