Tuesday, January 21, 2014

Vegetable Beef Soup

Vegetable Beef Soup

     It's winter here in the wonderful mountains of WV.  By this I mean it is freaking cold.  Probably one of the worst places for winter on the east coast.  What better dish than a nice bowl of soup.  How about a bowl of vegetable beef soup?  The variety of vegetables cooked down in a warm beef broth accompanied by some chunks of tender beef.  My version of a vegetable beef soup is simple.  No clue why I chose the ingredients that I did, they just work well together. Serve it up with some nice fresh baked rolls and you have yourself a wonderful cold winter night’s meal. Here goes: Vegetable Beef Soup

  • 1 lb stew beef
  • 2 boxes beef stock
  • 1-cup potatoes
  • 1-cup carrots
  • 1/2 10oz can corn
  • 1/2 10oz can green beans
  • 1 small zucchini
  • 1 10oz can diced tomatoes
  • 1/2 white onion
  • 1 tsp rosemary
  • 1 tsp savory
  • Ditallini

     In a large Dutch oven or stockpot brown beef in a bit of olive oil.  Toss in onion and carrot and simmer until the onion has become a bit translucent.  Pour in the stock and toss in the potatoes, corn, green beans, zucchini, diced tomatoes, and the herbs.  Stir and bring to a boil.  Lower temperature and simmer for about an hour to an hour and a half.  15 minutes before ready to serve toss in the ditallini and simmer until pasta has cooked.  Serve with a nice roll or piece of bread. Enjoy!!!

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