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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This recipe is adapted from a vegetarian Minestrone Soup that I make every fall, as soon as the weather starts to get crisp outside, this soup is great to take for lunch all winter long! Ingredients:
2 tablespoons olive oil |
1 lb stew meat, cut into small cubes |
1/4 cup olive oil |
1 tablespoon butter |
1 medium onion, chopped |
3 medium carrots, diced |
2 celery ribs, diced |
2 medium potatoes, peeled and diced |
1 medium zucchini, diced |
1 (16 ounce) can white beans, drained and rinsed (cannellini or great northern beans) |
1 (15 ounce) can cut green beans, don't drain |
1 (16 ounce) can diced tomatoes, don't drain |
4 cups beef stock |
Directions:
1. In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings).
2. Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next. Salt and pepper between each addition, to taste.
3. Add white beans, green beans, beef stock, and tomatoes. Cover and cook slowly over low heat for at least 3 hours.
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