Thursday, January 19, 2012

RECIPE: Beef Vegetable Soup

1 1/2 lb any type of beef roast or steak, cut into 3/4 inch cubes (or left over beef roast)
Olive Oil
1 large onion
2 cloves garlic, minced
2-4 cups beef stock or broth, canned or homemade
1 can petite diced tomatoes
1-2 cups left over tomato juice or V8 if you've got it - optional
salt and pepper
1 tsp rosemary
1 can beans - any kind
Vegetables - any of these in any amount and variation to taste
  yellow squash
  green beans
  carrots (thinly sliced)

Brown meat in batches in olive oil in large dutch oven.  (If you are using left overs, skip this step.)  Remove beef and saute onions and garlic in same pot till translucent.  Add stock, tomatoes, juice, beef and seasonings and bring to a simmer.  Be sure to scrape the bottom clean of the brown bits.  Add longer cooking vegetables (carrots, green beans, mushrooms,) and simmer till near tender.  Add softer vegetables (peas, corn, squash, spinach) and canned beans and simmer longer till all are tender.  I often precook my squash in the microwave or steamer and add them to the soup last because we don't like them too soft.

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