Old-Fashioned Vegetable Beef Soup
Leftover pot roast can be substituted for the raw beef in this recipe. Just reduce the cooking time.
INGREDIENTS | SERVES 8
2 tablespoons olive oil
2 cups diced lean round or chuck roast
1 large onion, diced
1 rib celery, sliced
8 cups beef broth
2 cups diced tomatoes, fresh or canned
1 cup tomato sauce
2 bay leaves
1 large russet potato, peeled and diced
2 cloves garlic, pressed
3 cups frozen mixed vegetables
3 ounces dried vermicelli, broken up
Salt and pepper to taste
¼ cup minced fresh herbs (parsley, basil, oregano, thyme)
In a large, heavy soup pot, heat olive oil over medium-high heat. Working in batches, brown beef cubes on all sides. Remove beef to a bowl; add onion and celery to remaining oil. Sauté 3 minutes; return beef cubes to pot.
Add broth, tomatoes, tomato sauce, and bay leaves; bring to a boil, then reduce heat to medium. Cook 2 hours, or until beef is very tender.
Add diced potato, garlic, and vegetables; simmer 1 hour longer.
Bring to a boil over high heat; stir in vermicelli. Cook just until pasta is tender, about 10 minutes.
Season with salt and pepper and stir in fresh herbs. Remove from heat and let stand a few minutes before serving.
Alphabet Soup, Anyone?
Vegetable beef soup is often made from leftovers and things the cook has on hand. Spaghetti or vermicelli can be found in most pantries, and therefore show up in many soup pots. Elbow macaroni and various-width noodles are the other favorites. But there are some 350 different pasta shapes in the world — including alphabets, stars, and trees. Feel free to add your favorites to your soup.
