Kansas City Steak Soup

Ingredients

• 1/2 cup vegetable oil
• 2 onions, peeled and diced
• 2 leeks, washed and diced
• 2 lbs ground beef
• 3 garlic cloves, chopped
• 4 stalks celery, diced
• 4 carrots, diced
• 1/2 lb potato, peeled and diced
• 1/2 cup mushroom, diced

• 1 (10 ounce) package frozen corn

• 1 (10 ounce) can tomato paste
• 1/2 cup red wine
• 1 quart beef bouillon
• 1 gallon water
• 1 cup canned diced tomato
• 1 cup canned kidney beans, rinsed
• 2 bay leaves
• salt & freshly ground black pepper
• 1 teaspoon dried thyme

Directions

1. 1

   In large stockpot, heat the oil. Add onions and leeks and sauté until translucent. Add ground beef and sauté until browned. Drain fat from stockpot. Add garlic, celery, carrots, potatoes, mushrooms, corn and tomato paste. Mix well. Add red wine and simmer, stirring, for 4 or 5 minutes.

2. 2

   Add the beef bouillion to the pot, along with the water. Stir in remaining ingredients. Simmer for at least 10 minutes, until the soup is steaming hot. Taste and add extra salt and pepper if needed.