Angelica's Winter Beef Vegatable Soup

Cold winter days and nights alway make me think back to those old Campbell's soup commercials where the snowman comes in from outside, and melts into a little kid to eat his soup.
So this one is a tribute to my wife, Angelica, because she loves to make and eat soup.

Ingredients:
1 lb. beef stew meat~cubed to about 3/4 inch size
1 1/2 cups carrots(baby carrots work best)
1/2 cup onions~chopped to about 3/4 inch size
1 cup Fennel stalk~ chopped to about 3/4 inch size(can substitute celery)
1 cup mushrooms~sliced(baby portabella's)
1/4 medium head cabbage~chopped to about 3/4 inch size
2-3 cups Red Russett baby potatoes(cut in quarters)
2 medium ears of corn~cut into about 1 inch thick rounds
2 Tblsps extra virgin olive oil
1 Tblsp Mrs. Dash Spicy Blend
1 Tblsp Mrs. Dash Cipotle Blend
1 Tblsp Mrs. Dash Garlic & Herb Blend
1 quart organic vegetable broth
1 quart organic chicken broth
3-4 cups of water(depending on how soupy you like your soup.)
Sea salt and ground black pepper to taste

Methods:
In a 5 quart stock pot combine both broths, 3/4 of the onions, carrots, corn, and 1/2 of the fennel.
Then add Mrs. Dash Garlic & Herb blend. Add water, then salt and pepper to taste.
Bring to a boil.
In a pre-heated 10" skillet add olive oil and cubed stew meat. Sear the meat on all sides.
While searing add Mrs. Dash Spcy Blend and Mrs. Dash Chipotle Blend. Do not completely cook meat at this time, only sear it with the seasonings.
Transfer the stew meat to the stock pot.
Take one ladle full of the stock and use it to deglaze the skillet, then add this deglazed mixture back to the stock pot.
Bring to a boil, then reduce to a simmer for 1 hour.
Add the remaining onion and fennel, cabbage and mushrooms and continue to simmer for about 30 minutes or until corn is done.


You can make you own broths and it will save you money in the long run. It is healthier, and YOU control what you put in them. We chose to use store bought broths this time because it is much, much quicker.