Garden Cabbage |
So it's time to make some soup. Between my garden and the farmers' markets, I have some beautiful produce and there's nothing like a nice vegetable beef soup for a light supper. This is an easy recipe and since the soup doesn't take much more than an hour to make, the vegetables are still firm, preserving their fresh taste. I serve it with some nice artisan bread.
Vegetable Beef Soup
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Heat 2 tablespoons oil in a large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes. Add carrots, chopped onion, chopped garlic, and bay leaves. Sauté 5 minutes. Add the beef broth, tomatoes with juice, cabbage and potatoes. Bring to a simmer. Partially cover the pot and simmer until beef and vegetables are tender, about 50 minutes. Stir in corn and peas; simmer until tender, about 5 minutes. Season to taste with salt and pepper. |
Vegetable Beef Soup |
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