My Favorite Beef Minestrone Soup

The wind is howling off the lake, the snow is blowing, and it's set to be in the single-digits for the next few days.  Well, we're here.  The most extreme time of the year, forcing us indoors (and in eachother's way) for days on end.  It's time to stoke up the fireplace, keep on a constant pot of tea, and call in the big guns for nutrition:

My absolute favorite for this time of year is soup.  And not just any soup... bonebroth soup.  With wakame for extra trace minerals and a kick of umami flavor.

Dead of Winter Minestrone Soup

My all-time favorite

1 lb stew beef

1 soup bone

1 1/2 quarts water

2 cans (12 oz) tomato juice

1 can diced tomatoes

2 cans kidney beans, drained (or, 2 cups dry beans)

1 chopped medium onion

1 tbsp celery seeds

2 stalks celery, chopped

3 small chopped carrots

1 palmful basil

1 palmful oregano

3 cloves garlic, minced

Seasalt to taste

 1 or 2 tbsp dried wakame (or crumbled nori or kombu)

In a large pot bring salted water to a boil.  Add soup bone and beef (cut small). Add everything else.  

Bring to a boil on medium heat and reduce to a simmer for 4-6 hours.  Serve with crusty bread.

Stay warm, and Enjoy!