We heavily borrowed this recipe. It got its life after we read a long rant online from a jealous wife, who was a professional chef. She was upset because the recipe from her culinary-ignorant husband was much more popular than anything that she had ever made. Our first reaction was laughter, then we realized that the recipe was worth an investigation. We made a few tweaks and got this improved masterpiece. You cannot go wrong with this one. Even children who have problems with vegetables will find this irresistible after a taste.
- 45 oz. tomato sauce
- 30 oz. diced tomatoes
- 1⁄2 cup red wine (Merlot recommended)
- 1⁄4 cup Worcestershire Sauce
- 3 Tbsp. oregano
- 3 Tbsp. basil
- 1 Tbsp. sea salt
- 4 Tbsp. celery flakes
- 2 Tbsp. black pepper
- 1⁄2 cup sugar
- 5 Tbsp. onion powder
- 3 Tbsp. garlic powder
- 2 lbs. eye of round beef roast
- 16 oz. green beans
- 5 oz. baby spinach
- 16 oz. carrots
- 32 oz. broccoli
- 16 oz. shell pasta
- Cut eye of round roast into small pieces while removing fat. The pieces should be about a 1⁄2 inch in thickness and about an inch wide.
- Discard the fat.
- Cut the baby spinach finely.
- Remove the stalks from the broccoli and discard the stalks. Chop the remaining florets (broccoli heads) finely.
- Chop the carrots into thin slices after shaving them.
- Into a very large pot, add all the ingredients except for the shell pasta.
- Add water to the pot until the mixture is thin and soupy.
- Simmer over medium heat for 1 to 1 1⁄2 hours, until the green beans and the carrot are melt-in-you-mouth soft.
- Add more water as is needed to retain a soupy thickness.
- In the last 15 to 20 minutes of cooking, add the dry pasta shells, and use the soup itself to cook them.
- Serve when the shells are at the correct softness.
This can either be made into a stew or a soup. It depends entirely on how much water is added. Our preference is to enjoy this as a soup.