Hearty Beef Vegetable Soup With Greens |
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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 10 |
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This is based on a recipe for minestrone soup. Ingredients:
1/2 lb dried white bean (whatever kind you like) |
1/4 cup olive oil |
2 large red onions, peeled and diced |
2 cups sliced carrots |
1 lb potato, skin on, cut in large chunks |
1 lb boneless beef rib, cut in bite-sized pieces |
3 large garlic cloves, minced |
1 -2 quart beef broth |
1/2 teaspoon fresh ground pepper |
1 lb swiss chard, cut into 1/2 inch shreds, stems and all (or use shredded or chunked cabbage) |
2 cups uncooked small macaroni noodles |
grated parmesan cheese |
Directions:
1. Rinse the beans, put in a small pot and cover with cold water.
2. Bring to a boil, then simmer, covered, until tender.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onions and cook until tender, but now browned. Lower the heat if necessary.
5. While the onions are cooking, prepare the carrots and potatoes, and add each to the pot when they are ready.
6. Stir to coat the vegetables with oil, and saute until the onions are tender and the vegetables just start to brown.
7. Add the beef and continue cooking until the beef is cooked and the liquid has cooked away.
8. Stir in the garlic and cook about 1 minute.
9. Add enough broth to cover the mixture by about 2 inches. Bring to a boil, then simmer, covered for 2 to 4 hours.
10. When almost ready to serve, bring the soup back to a boil and add the macaroni, beans and chard.
11. Cook until the macaroni is tender.
12. Serve with parmesan sprinkled on top.
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