1 cup water
1 1/2 cups beef broth
1 1/2 cups water
3 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon fish sauce
1 (12 ounce) can sliced mushrooms
2 tablespoons chopped fresh parsley
1/3 cup chopped fresh onion
2 cubes beef bouillon cube
1 1/2 tablespoons salt
1 (8 ounce) can kidney beans - drained
1 (28 ounce) can diced tomatoes, with liquid
6 cubes beef bouillon cube
1 1/2 cups shredded carrots
2 tablespoons grated peeled onion
1/4 teaspoon garlic powder
1 tablespoon dried rosemary
1 teaspoon crushed red pepper flakes
In a large stockpot, combine water, broth, butter, Worcestershire sauce, fish sauce, mushrooms, parsley, onion, beef bouillon cube, salt, beans, tomatoes, beef bouillon cube, carrots, celery and garlic powder. Place over high heat.
Stir vegetables in a separate large stockpot. Stir into soup mixture, bringing to a boil. Reduce heat, cover and simmer for about 30 minutes. Add tomatoes and onions. Reduce heat, cover and simmer for about 10 minutes. Add peas and carrots. Season with wine. Add celery. Season with garlic powder, rosemary and red pepper flakes.
Return pot to high heat. Add water and stock. Simmer for about 1/2 hour or until potatoes are firm. Drain liquid and cool. Cover and chill overnight.