Hearty Vegetable and Beef Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
Delicious soup is wonderful with whole wheat bread or rolls. Recipe source: Bon Appetit (January 1983) Ingredients:
1 cup fresh parsley |
2 cloves garlic |
2 -3 onions, quartered |
1 1/2 lbs beef, cut into cubes |
1 (14 1/2 ounce) can diced tomatoes |
1 potato, peeled and quartered |
3 carrots, peeled |
4 stalks celery |
3 cups tomato juice or 3 cups v8 vegetable juice |
3 cups beef broth |
1/2 cup barley |
1 1/2 teaspoons salt |
1 teaspoon dried marjoram |
1 teaspoon dried thyme |
1 bay leaf |
pepper |
Directions:
1. Using a food processor and the steel knife mince parsley and set aside.
2. With the food processor running drop garlic through the feed tube and mince. Add onions and chop using on/off turns. Transfer onion/garlic mixture to a large soup pot.
3. Place meat in the food processor work bowl and chop using 6-8 on/off turns, then continue grinding until desired fineness is achieved. Add meat to pot and cook over medium heat for 6-8 minutes or until browned.
4. Clean out work bowl of food processor and then chop tomatoes using 4 on/off turns. Add to meat mixture in pot.
5. Slice potato, carrots and celery using slicing disc. Add vegetables to pot along with tomato juice, broth, barley, salt, herbs and pepper. Cook over medium heat about 1 hour.
6. Discard bay leaf and stir in reserved parsley.
|
|