Beef Soup with Vegetables

Soups | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

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 - 1.8 oz
Campbell's Beef Broth - 2 qt
Turnips - ½ piece
Orzo Pasta - ½ cup
Rice - ½ cup
Meat - to taste
White Cabbage - 13.2 oz
Tomatoes - 7.1 oz
Salt - to taste
White Beans - 7.1 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.