Vegetable Beef Soup
Introduction
Use leftover roast beef to make this quick, hearty, healthy soup.
Ingredients
3 carrots, peeled and chopped
1 onion, chopped
4 stalks celery, chopped
1 (14.5-ounce can) no salt added diced tomatoes
4 cups low-sodium beef stock
12 ounces cooked beef sirloin, cubed into 1/2 to 3/4 inch cubes (or 4 servings of Chef Meg's Beef Roast)
1/2 teaspoon black pepper
1 tablespoon Thai chili sauce (optional, or to taste)
1 onion, chopped
4 stalks celery, chopped
1 (14.5-ounce can) no salt added diced tomatoes
4 cups low-sodium beef stock
12 ounces cooked beef sirloin, cubed into 1/2 to 3/4 inch cubes (or 4 servings of Chef Meg's Beef Roast)
1/2 teaspoon black pepper
1 tablespoon Thai chili sauce (optional, or to taste)
Directions
Coat a large, heavy saucepan with nonstick cooking spray. Set over medium heat.
When the pan is hot, add the carrots and onions. Cook for about 2 minutes. Add the celery to the pan; continue another 3 minutes.
Add the tomatoes and the stock. Turn the heat to high, bring to a boil and then reduce heat to low.
Simmer the soup for 15 minutes. Add the beef, pepper, and Thai hot sauce, and cook for three minutes.
Remove from heat and serve immediately.
Makes 8 one cup servings.
When the pan is hot, add the carrots and onions. Cook for about 2 minutes. Add the celery to the pan; continue another 3 minutes.
Add the tomatoes and the stock. Turn the heat to high, bring to a boil and then reduce heat to low.
Simmer the soup for 15 minutes. Add the beef, pepper, and Thai hot sauce, and cook for three minutes.
Remove from heat and serve immediately.
Makes 8 one cup servings.
Number of Servings: 8
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