Recipes...Vegetable Beef Soup yummy

components

1 whole head of garlic, roasted (reduce top of head off, drizzle with olive oil and roast at 375� for 35-45 mins)

1 pound lean pork, cut into small portions (i take advantage of red meat tenderloin, but even floor beef will paintings)
Olive oil
1 medium onion, chopped
1 cup diced celery
1 cup chopped carrots
1 large russet potato, diced
1 cup frozen corn
1 cup frozen sliced okra

16 ounce can diced tomatoes
1 can bird broth
1 can beef broth
1 1/2 cups V8 Juice
2 teaspoons dried basil
salt and pepper to taste
sprint of Worcestershire sauce
1/2 cup dried orzo, cooked in salted water and drained, non-obligatory
Parmesan, to serve
instructions
Saute red meat in olive oil until browned. add onions, carrots, and celery and cook dinner till tender.
add all the relaxation of the components except pasta. Squeeze the roasted garlic head to release all the individual cloves. Stir and produce to a simmer for approximately an hour or until the pork is tender and the potatoes are cooked. before serving, add cooked orzo (if the usage of), stir and permit to cook dinner until heat.
Serve with Parmesan.

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