Hearty Beef Vegetable Soup

In my opinion, soup makes a wonderful meal, as it is often the combination of protein (meat, poultry, and/or beans), vegetables (and lots of them!), and a starch/grain of some sort (rice, noodles, quinoa, barley, etc.). 

Additionally, soups are typically economical, filling, and able to be frozen and re-heated well.  Over the years, I have shared the recipes for a variety of the soups I make most often, but somehow missed this one. 

I often combine fresh and frozen vegetables, depending on what I have on hand and what is in season when I am making the soup.  I also tend to not measure my vegetable quantities, so the amounts below are an estimate.  Use whatever suits you best! 

Ingredients

• ~2 TBSP canola oil
• ~1 cup each of: diced carrots, celery, onion, potatoes, 
• ~1 cup each of: green beans, peas, corn
  
• ~2 c of cooked, diced beef (such as meat from any beef roast, soup bone, or stew meat would be great)
  
• 6 cups beef stock 
• 6 c tomato juice
• kosher salt and freshly ground black pepper, to taste (for homemade stock, you will need ~3-4 tsp of salt; more or less, depending on your taste)
  
• 2 TBSP chopped fresh parsley

Directions
In a large stock pot, add the oil over medium-heat.  Sweat the carrots, celery, onion, and potatoes for about 10 minutes or so, stirring occasionally. 

Once beginning to become tender, add the other vegetables (corn, peas, green beans), add the stock, tomato juice, and meat. 

Increase temperature to high and bring to a boil.  Once boiling, reduce heat to a simmer, add the parsley and cook until vegetables reach desired tenderness (~20 minutes or so).  Add salt and pepper to taste.  Enjoy!