Return beef to the pot stir in beef broth. ![]() Add onion and tomato paste to the same pot cook and stir until onion is tender, about 5 minutes. Add beef and cook until browned on all sides, about 10 minutes remove meat and set aside. Stir in sugar, remove from heat then let rest, uncovered, for at least 30 minutes. Heat oil in a large pot over medium-high heat.Taste for seasoning then add more salt and/or spices to taste if desired.Add potatoes and salt, then continue cooking for 20-30 minutes or until potatoes are tender.DO NOT let the soup come to a full, rolling boil. Reduce heat to low, cover, then cook for 2 hours or until beef is very tender.Add broth, bullion cubes, garlic, Italian seasoning, thyme, pepper, all canned vegetables (undrained, with juices) and seared beef.Mix in flour (if using) then continue cooking for an additional 5 minutes. Add 4 tablespoons olive oil, carrots, celery and onion to the pot then cook over medium heat for 5 minutes.Sear beef in 2-3 batches (do not overcrowd the pan) over high heat until nicely browned. Drizzle olive oil in the bottom of a soup pot or dutch oven then heat on high (just enough oil to coat the bottom of the pot).Cut beef into small cubes then season well with salt and pepper to taste.Not to let it get toooo hot when reheating – just to the temp you want to Temperature then refrigerate until ready to serve. If you can plan ahead, this soup is even better the next day. I want to taste the beef and all of the other vegetables and too much tomato can Them to be more like minestrone (or tomato soup even) than what I want in a If I let the soup rest until the next day, it thickens a good bitĪnd sometimes I add a little more broth when I’m heating it up.Ī lot of vegetable beef soup recipes have tomato juice but I’ve always found The age and variety of your potatoes will impact how much broth theyĪbsorb. I buy a 4-cup carton of beef broth then keep the extra cup on-hand to add if We add it at after the potatoes haveĬooked to prevent them from soaking up the sugar. The sugar is used to balance the acidic taste from the canned tomatoes – it Of seasoning since the other ingredients won’t soak up much because they’re It also helps make sure the potatoes get plenty Ingredients 1 pound ground beef ¼ cup onion, chopped 1 (16 ounce) package frozen mixed vegetables 1 (14.5 ounce) can diced tomatoes, drained 1 (14. That you do not - repeat: DO NOT - let it come to a full, rolling boil.īring the soup to temperature over low heat and keep it there.Īdding the salt later in the recipe (with the potatoes) prevents the beansĪnd corn from getting tough. ![]()
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