I made this soup on New Years Day for my own special hunk and our friends. It was the perfect mix of sweet and savory, and it was a wonderful way to start out 2013!
Ingredients:
- 2 Tbsp. Olive oil
- 2 sweet onions, chopped
- 1 large leek, chopped (whites & greens)
- 2+ Tbsp. garlic, chopped
- 1 bunch of celery, chopped
- 5-7 large carrots, peeled & chopped
- 12 mushrooms, chopped
- 6 parsnips, peeled & chopped
- 2 sweet potatoes, peeled & chopped
- 2 cups of chopped steak (I used leftovers from a garlic roasted bottom round roast)
- 3 sprigs of fresh, organic rosemary
- 2 quarts of organic chicken (or beef) broth/stock (no sugar or preservatives added)
- pepper to taste
Instructions:
1. CHOP EVERYTHING! (I've warned you about this before.. it takes a while but is totally worth it!)
2. Heat olive oil over medium heat
3. Add onions, leek, and garlic and saute for about 10 minutes until soft
4. Add all other veggies and cook for another 10 minutes
5. Add steak, rosemary, and broth and bring to a boil
6. Cover pot, turn heat to low, and cook for 45-60 minutes until everything is soft
7. Eat this soup with your hunky man - mine likes his grains, so I threw some farro in there for a little extra chunk
Hi! I came across your site from Pinterest. My question on the meat is.... you used leftovers which is already cooked. If I don't already have it cooked, should I precook it or will the hour-long simmer cook the meat?
ReplyDeleteHi Suki! The easiest way to use raw beef in this recipe would be to cut it into 1/2-inch cubes and saute it in the olive oil with the onion, leeks, and garlic at the beginning. It will get a great flavor, and then you can be sure it will all be fully cooked and ready to eat after the hour simmer. Enjoy!
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