Tomato Beef Vegetable Soup

1# lean beef - cubed

1½ med. purple onion

2T Tuscan olive oil
1-2c water or wine

2c colorful peppers

1½# green beans

6oz. mushrooms

2t rosemary garlic seasoning

2t finely ground black pepper

2t Italian seasoning

2t dry thyme leaves

4c tomato juice

I only used half of the 2# of beef shown, freezing the other 1# for a future small pot of chili.  I also didn't use the beef soup base, substituting the other seasonings listed, but not shown.  This is the first big pot of vegetable soup I can remember making using neither potatoes or carrots!  I looked in the fridge and instead used what was getting 'tired'.  These ingredients all went together and turned out well.

Slice, or chop the vegetables as you like them, finely chopping half of one onion.  Put that finely chopped onion, the beef and oil in a 3 quart pot and sizzle until it begins to brown.  Add the water or wine, cover and simmer a half hour.  Next add vegetables, seasonings and tomato juice.  Cover and simmer another 30-45 minutes.  Check seasonings and adjust however needed, adding more water or tomato juice if necessary.  This would be great with crusty, buttered garlic bread. . .Lin