1. In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible. 2. Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary. 3. If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth. ---------------------------------------------------------------------------
Nutrition
Ingredients
