If you want a hearty meal to settle down to on a cold winter night, this dense vegetable soup is the thing for you.
1/2 gallon beef bone broth
6-8 carrots, cut into 1/4-1/2 inch pieces
1 small head of celery, cut into 1/4-1/2 inch pieces
1/4-1/2 lb green beans (fresh or frozen) cut into 1 inch pieces
1 large red onion, chopped
2 cloves garlic, minced
1/2 6 oz can tomato paste
1 T dried oregano
1 t ground black pepper
2 bay leaves
1/2 t thyme
10 oz bag frozen peas
1 bunch basil, chopped
Juice from 1/4 lemon or 1 T apple cider vinegar
Salt to taste
Prepare a stock (Recipe here) using beef bones, ideally with a bit of meat on them. Once the stock is ready, chop the meat (if there is any) into very small pieces and return to pot.
Add all vegetables and spices except the peas, basil, and lemon juice. Bring to a boil, then reduce to a very low simmer and cook 2-3 hours.
15 minutes before serving, add peas, basil, lemon juice, and salt. Turn up heat and cook 15 more minutes. Serve and enjoy!