With February being the coldest month, soup is always a good option. Even though it’s been unseasonably warm in Greenville, SC the past few days- my house is always a cold. I am one of those type of people who would rather have the air conditioning on full blast rather than the heat on. SO it’s a livable, 61 degrees.
It’s all relative, my office was about 78 this week and I was burning off. Taking off layers, burning up.
This soup is one of the easiest to make and is great for a week-night meal (and leftovers). After you brown the meat in the pot, you dump the rest of the ingredients and let the flavors meld together to create a super hearty winter soup (hence the name). I honestly wasn’t a fan when I heard ‘green beans’ where going to be in the soup, but they’re delicious in the mix. Make this soup and you will love it for leftovers this week.
How’s your winter so far?
- ½ onion, chopped
- 2 tablespoons butter
- 1 pound ground chuck
- 1 clove garlic, minced
- 3 cups beef stock
- 1 - 28 ounce can diced tomatoes, packed in puree
- 1 cup potatoes, diced
- 1 cup celery, chopped
- 1 - 16 ounce can green beans, drained
- 1 cup dry red wine
- 2 Tablespoons parsley, chopped
- 1 bay leaf
- ½ teaspoon dried thyme
- Kosher salt and pepper
- Parmesan cheese to grate on top
- Sauté onions in butter over medium heat, add ground chuck and garlic, sauté until beef is browned, drain.
- Add remaining ingredients except the Parmesan cheese.
- Simmer 30 to 45 minutes. Remove bay leaf. Season with salt and pepper.
- Ladle soup into bowls and top with grated Parmesan cheese.