Vegetable Beef Soup

🧂 Ingredients

• 6 tablespoons olive oil
• 2 ½ to 3 pounds of precooked or raw strip roast
• 2 peeled small-diced yellow onions
• 4 finely minced garlic cloves
• 3 tablespoons tomato paste
• 1 cup dry red wine

  optional
• 16 cups beef stock
• 1 bay leaf
• 1 recipe for beurre manie
• 4 peeled and sliced carrots
• 4 sliced ribs of celery
• 3 small peeled and sliced parsnips

  about ¾ cup
• 2 peeled large diced russet potatoes
• 2 cups corn kernels
• 28 ounce can San Marzano tomatoes

  crushed by hand
• 8 ounces green beans

  cut into 1” pieces
• 1 pound dry ditalini pasta
• 1 pint thinly sliced baby bella mushrooms
• 1 ½ cups green peas
• 1 ½ tablespoons finely minced fresh rosemary
• 1 ½ tablespoons finely minced fresh thyme
• 3 tablespoons minced fresh parsley
• Worcestershire and Tabasco sauce to taste
• coarse salt and freshly cracked pepper to taste

Instructions

• 1 Next, in a large rondeau or pot add in 4 tablespoons of olive oil and heat over
  high heat until it begins to smoke lightly.
• 2 Place the cut of beef, gently season with salt, and leave it untouched for 3 to
  4 minutes. Then sauté it for 3 to 4 minutes or until well browned on all sides.
• 3 Place the beef on a plate, and add the onions to the pot, gently season with
  salt, and saute over medium heat for 5 minutes or until lightly browned.
• 4 Turn the heat down to low and cook for 10 minutes while occasionally stirring or
  until well browned and tender.
• 5 Stir in the garlic and cook it until fragrant, which only takes 30 to 45
  seconds.
• 6 Mix in the tomato paste and pince by cooking it for 3 to 4 minutes or until it
  becomes rust-like in color.
• 7 Deglaze with red wine and cook until it is almost completely absorbed into the
  paste and onions.
• 8 Pour in the stock, add the beef, bay leaf, salt, and pepper, and bring the
  mixture to a boil. Cover it, turn the heat down to low to medium, and cook for
  60 to 75 minutes or until the beef is extremely tender.
• 9 In the meantime, make the beurre manie and prep the vegetables.
• 10 Once the beef is cooked, stir in the beurre manie until it thickens. It should
  be like a thinner gravy. Not too thick, and not too thin, but just have enough
  viscosity to coat the back of a spoon or nappe.
• 11 Add the carrots, celery, parsnips, potatoes, green beans, crushed tomatoes, and
  corn, and cook for 25 to 30 minutes over low to medium heat or just until the
  veggies are done cooking.
• 12 While cooking, boil the pasta in a large pot of boiling salted water. Strain
  under cold water, toss it with oil and keep it in a separate container until
  it’s ready to be used.
• 13 In a large frying pan over high heat, add in the remaining 2 tablespoons of oil
  and once it begins to smoke lightly, add in the mushrooms, gently season with
  salt, and leave them untouched for 4 minutes.
• 14 Saute the mushrooms for an additional 3 to 4 minutes. Add the mushrooms, peas,
  thyme, rosemary, parsley, salt, pepper, Worcestershire, and Tabasco sauce to the
  soup and combine.
• 15 Serve the soup in a bowl and add the desired amount of pre-cooked pasta. Garnish
  with optional finely grated Parmigiano Reggiano and minced parsley.

Nutrition Info