One of the best things about making soup is it is pretty much fool proof. This homemade beef soup recipe can be altered according to what is in your refrigerator. Soup is the perfect addition to any fall meal.

Ingredients:

2Lbs Beef (Stew meat is perfect)
5 Carrots, chopped
3 Stalks Celery, chopped
1 Onion, finely chopped
4 c Beef Broth
3 c water
1/2 c red wine
1 tbs Beef Bouillon
2 tsp Salt
1/2 tsp Pepper
2 tbs Parsley
1 dried basil leaf, crushed
1/4 c Flour
3 tbs Butter

Macaroni- you choose from acini pepe, orzo, or alphabet for the kids

1. Place flour on a plate and roll beef in flour.
2. Heat butter in a large stew pot. Add the floured stew meat and thoroughly brown on all sides.Take beef out of pot and cut in tiny pieces (I make it the same size as carrots and celery)
3. Add red wine and deglaze pot, until the wine is reduced by at least 1/2.
4. Add onion and brown, add beef back in.
5. Add all other ingredients and stir.
6. Bring to almost a boil, reduce the heat to a simmer. Cook at least one hour, stirring occasionally. Taste test and add additional salt if desired
7. Ten minutes before you serve add in macaroni (Keep in mind, any leftover soup will thicken because of the macaroni. If you don’t want this to happen, cook macaroni separately and add to soup).

**MANGIA

What is your favorite soup in the fall?

For more delicious fall recipes, visit a few of my favorite bloggers:

• Wild Apple Crumb Pie by Confessions of an Overworked Mom
• Apple Crisp by Controlled Confusion
• How to Make Roasted Pumpkin Seeds by Life with Lisa
• Fettuccine with Roasted Butternut Squash, Eggplant and Oyster Mushrooms by Champagne Living
• Homemade Beef Soup Recipe by Tools 2 Tiaras

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Ordering Pumpkin Spice Lattes To Go