WARM UP YOUR WINTER

January 25, 2023 | Cooking

from Slone Taylor

This recipe is the perfect way to use veggies that have been around a while and leftover roast beef. Serve with crusty bread, a dry red wine and your dinner is complete.

BEEF VEGETABLE SOUP
2 tbsp. olive oil
1med. onion, chopped1
lg. garlic clove, chopped
12 baby carrots, cut into thirds
1 celery stalk, chopped
3 tbsp. butter
2 red potatoes, not peeled, diced
10 green beans, cut in 1-inch pieces
½ small zucchini, diced
½ lb. cooked beef, diced
3 cups beef stock, not broth
1 – 14.5 oz. can diced tomatoes
½ tsp. dried oregano
½ tsp. dried basil
1 small bay leaf
2 pinches allspice
Freshly ground pepper to taste

Warm oil in a Dutch oven set on medium heat. Add onions. Sauté 3 – 4 minutes until lightly colored. Add garlic, cook 30 – 60 seconds, stirring constantly. Mix in carrots and celery. Adjust heat so onions and veggies don’t burn.

Swirl butter into pan. Add remaining veggies and meat. Sauté 5 – 8 minutes.

Combine remaining ingredients into pot. Bring soup to a boil. Cover pot, lower heat, and simmer 30 minutes.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.