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Beef and Vegetable Soup

  • 4servings
  • 1minutes

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Source: cookingfortwo.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb. chuck steak or roast, cut into 3/4-inch pieces

  2. Salt and pepper

  3. 1 Tbsp. olive oil

  4. 1 1/2 qt. beef stock*

  5. 3/4 cup red wine

  6. 1/2 cup pearl barley

  7. 1/2 lg. yellow onion, peeled, trimmed, quartered, and cut into 1/4-inch slices

  8. 1 md. carrot, peeled, trimmed, and cut into 1/2-inch rounds

  9. 1 lg. celery stalk, cut into 1/4-inch rounds

  10. 1 md. (1 1/2-inch diameter) turnip, peeled and cut into 3/4-inch pieces

  11. 1/2 cup cut fresh green beans

  12. 2 tsp. Taste 5 **

  13. 2 tsp. tomato paste

Instructions Jump to Ingredients ↑

  1. Generously season beef with salt and pepper. Heat oil in a large soup pot and brown meat in two batches.

  2. Pour off fat and deglaze pot with 1/2 cup wine.

  3. Add remaining wine and all other ingredients. Bring just to a boil then reduce to a gentle simmer - do not boil . Cover partially and simmer for 1 hour. Taste and adjust seasoning and amount of liquid.

  4. Serve with a good chewy country bread.

  5. **Note 1: You can use canned beef broth if you wish, but about every six months I make beef stock from scratch . If I happen to be out or not have enough, this shortcut is pretty good bad.

  6. **Note 2: Taste #5 is wonderful stuff. It combines five natural sources of MSG (umami): mushrooms, tomatoes, anchovies, parmesan, and something I'm too lazy just now to check. Add it to soups, stews, braises, and sauces to deepen their flavor. You can order it from Amazon.com.

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