Warm You from the Inside Out Beef Vegetable Soup

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I’ve been in London for the last week for work, and the weather has been surprisingly nice.  The sun has come out every day, apparently a rare occurrence for January in London, and it hasn’t been too unbearably cold.  Today, that all ended.  

It rained all day and, even with an umbrella and a London Fog trench coat, I just couldn’t seem to stay dry.  After reading all my friends’ FaceBook posts over a spot of tea (I’m picking up the lingo), I realized it was cold back in Austin, too.  Clearly, we are all in need of some warm, comforting soup.
I would have loved to cook my own soup today, but didn’t have the facilities in my hotel room. Instead I opted for a bowl of delicious carrot soup in the dining room at the National Gallery.  As I ate my soup and drank yet another pot of tea, I thought about the last soup I made.
After my last trip to the farmers market, I made this Beef Vegetable soup with some of my favorites.  I hope it warms you up and makes you not mind the cold quite so much.
Warm You from the Inside Out Beef Vegetable Soup
1 tbsp olive oil
1 bunch of spring onions, rinsed, trimmed and chopped
2 cloves garlic, peeled and chopped
1 lb stew meat
1 cup turnips, peeled and diced
1 cup carrots, peeled and chopped
1 cup sweet potatoes, peeled and chopped
1 cup cauliflower, chopped (I used Romanesco, but you could use any type of cauliflower)
1 cup broccoli
1 cup spinach (you could use any green – I had spinach – kale or chard or cabbage would work)
1 quart broth (I used chicken because it is what I had, you could use veggie or beef if you prefer)
a few springs of fresh thyme and sage
salt and pepper to taste
Heat a large dutch oven or soup pot and add olive oil.  Saute the garlic and onion for about a minute and then add the stew meat.  Brown the meat.  
Add all of the veggies except the spinach and sweat them (let them heat through, stirring them so they don’t burn or stick.)  Add the broth and the spices and bring to a boil.  Lower to a simmer and let cook until vegetables are almost tender.  While simmering, if the broth forms a film (from the beef fat), skim off the filmy layer.  
Once the vegetables are almost cooked through, stir in the spinach.  Adjust the spices as necessary.
Serve with warm brown bread or corn bread.  
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