|EVERY FEW MINUTES|
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|HEARTY BEEF VEGETABLE SOUP|
1 cup fresh parsley leaves, minced
4 celery stalks, thinly sliced
3 medium garlic cloves, minced
3 cups beef broth
3 medium onions, quartered
3 cups tomato juice
1 cup pearl barley
1 1/2 pounds lean beef chuck, cut into 1-inch cubes
1 1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried or 1 tbsp. fresh basil
1 14 ounce can whole tomatoes
1/2 teaspoon thyme
chop and reserve liquids
2 bay leaves
1 large potato, peeled and chopped
salt and pepper to taste
3 medium carrots, sliced thin
Thick and flavorful.
In a food processor, put herbs (except bay leaves) with the liquid from the can of tomatoes. Process for 20 seconds; add whole tomatoes from can and pulse about 4 times, just until tomatoes are coarsely chopped. Set aside.
Cut meat into 1 inch cubes and then coarsely chop in food processor with the onions, garlic (no need to wash after processing tomatoes).
Cook onion, meat and garlic over medium heat in large soup bowl for 7-10 minutes or until browned.
Coarsely chop celery and carrots; add to soup.
Add tomatoes, potatoes, carrots, tomato mixture, beef broth and salt and pepper.
Simmer over very low heat and cook uncovered until vegetables and barley are tender. Discard bay leaf.
If desired, stir in a pinch of fresh herbs during the last five minutes for an extra layer of flavor. Taste and adjust seasonings. Serve hot.
This soup may be prepared ahead of time and frozen.
Makes about 12 servings.
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