This was my Mom's recipe which we loved as kids. I have added to it and it still brings back memories of coming in from play to a steaming bowl of beefy, veggie goodness. It always filled us up with love and is so fast and easy to make.
1You will need a large 5 quart Dutch Oven or soup pot, I love my Le Creuset cast iron dutch oven lined with porcelain, nothing cooks better and maintains an even heat as well.
Prep all your fresh veggies first.
2Saute your ground beef until grayish in color. Then Add the bouillion cube liquid and all the vegetable broth.
Add all the fresh and frozen vegetables and enough hot water to come to about 1 inch from the top of a 5 quart pot.
3Season with a generous amount of Kosher salt and some black pepper and any other dried herbs you like. (Go easy with dried herbs) Bring to a boil, stirring frequently to mix, then reduce heat to low ,Add the wine (if using) and cover. Cook about 1 1/2 hours. 15 minutes before it is done stir in the butter to give it a rich taste.
Serve with crusty French Bread and butter.