09/29/2010 22:26 Filed in: Soup
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.
1 - 2 pounds stew meat (not pre-seasoned or pre-marinaded)
1 - 2 tablespoons olive oil
1 32 oz carton GF beef stock (Kitchen Basics, Swanson’s, Pacific, Imagine)
1 48 oz bottle V8 Juice
2 - 3 cups cubed fresh rutabagas
2 - 3 cups peeled & sliced fresh carrots
2 - 3 cups chopped fresh green beans
1 medium onion chopped
2 cups chopped zucchini
2 ears cooked fresh corn cut off the cob or frozen
3/4 cups of frozen peas
3 cups chopped cabbage
2 chopped Roma tomatoes
1 Bay leaf
Salt & Pepper to taste
optional: 1 packet of HerbOx beef bouillon
optional: 1 small 5.5oz can of tomato juice
Add olive oil to your soup pot or dutch oven and brown stew meat.
Add beef stock and V8 juice to pot and stir.
Add carrots and rutabagas. Let simmer for 10 minutes.
Add all the rest of the veggies and bay leaf.
Stir and simmer covered pot for about 3 hrs.
Rinse the bottle of V8 and add water to pot [about 1-2 cups].
The amounts of veggies can be adjusted to your tastes. I added the additional HerbOx and tomato juice because I felt there was more veggies than liquid. I didn't want to loose flavor as I added liquid, so I used the HerbOx