Everything But The Kitchen Sink Soup (Beef Vegetable Soup) - cooking recipe

Ingredients

1 lb stew meat, diced
1 large onion, diced
3 stalks celery, chopped
1/4 cup celery leaves
2 garlic cloves, minced
1/4 cup red wine
4 cups beef broth (I use low sodium or make my own)
6 -10 cups water (I start with 6 and add as needed)
1 small head of cabbage, chopped
3 (14 1/2 ounce) diced tomatoes (do not drain)
2 cups carrots, sliced
1 small zucchini, diced
4 cups frozen green beans
4 cups frozen corn
4 cups frozen peas
2 cups fresh mushrooms, sliced
3 cups potatoes, peeled and diced into 2-3 inch cubes
2 cups Baby Spinach
5 cups v 8 vegetable juice (I use low sodium or sometimes spicy hot for a kick)
1 teaspoon black pepper
1 teaspoon salt (or to taste)
2 tablespoons dried parsley
1/2 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

Preparation

Brown stew meat, onions, garlic and celery in a large pot.
Once stew meat is browned, add red wine and deglaze bottom of pan.
Add all other ingredients and bring to a boil, stir well.
Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
Serve with sandwiches, crackers or rolls.