Beef Soup with Vegetables
Soups • European
Description
Recipe from a cookbook by Julia Smith, 'Voilà! Culinary Wisdom from Julia Smith', 2010. ID EXMO.
Ingredients
- Onion 1 piece
- Leek 1 piece
- Celery salt 1 piece
- Butter 0 oz
- Campbell's Beef Broth 0 qt
- Turnips ½ piece
- Orzo Pasta ½ cup
- Rice ½ cup
- Meat to taste
- White Cabbage 15 oz
- Tomatoes 5 oz
- Salt to taste
- White Beans 5 oz
- Spices to taste
Step-by-Step Guide
Step 1
Dice the onion, celery, and leek (1 cup each) and sauté them in butter in a large pot for 2 minutes.
Step 2
Pour in 2 liters of beef broth, homemade or canned. Add 0.5 cup of diced turnip, 0.5 cup of orzo (small pasta the size of rice), quick-cooking rice or sago, and if available, any piece of meat (beef shank or tail) used during cooking, cut into pieces. Simmer for 10 minutes.
Step 3
Meanwhile, blanch about 1.5 cups of chopped green cabbage leaves for about 1 minute; drain the water, chop the leaves, and add them to the soup along with 0.75 cup of peeled and seeded diced tomatoes.
Step 4
If you are going without meat, add 0.75 cup of cooked or canned red or white beans. Increase the heat and simmer on low for a few minutes. Add salt and spices to taste and serve.
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