2 medium yellow onion, sliced
1 C. chopped carrots
2 or 3 stalks celery, diced
handful of green beans
large can of tomatoes, any style
1 bunch parsley, minced
brussel sprouts if they are in season
whole peppercorns, 2 bay leaves
In a 6qt. stock pot over high heat, cook beef and onions until caramelized. Add 6 cups of water, pepper, bay leaves, and parsley. Reduce heat to medium low. Allow this to simmer until it has a beefy flavor unto itself. At this point you can add your can of tomatoes, carrots, green beans, and brussel spouts. This soup is good with barley or mini pasta shapes. I am serving mine with cornbread.
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