Beef and Vegetable Soup
Recipe information
Yield
serves 6. serving size: 1 medium bowl.
Ingredients
1 quart beef stock
1 pound cooked prime rib, diced, plus reserved bones (page 12)
1/2 medium onion, diced
1 bay leaf
3 large garlic cloves, minced
2 medium carrots, peeled and diced
1 white potato, peeled and diced
One 28-ounce can crushed tomatoes
One 15-ounce can whole kernel corn
One 8-ounce package frozen peas
Salt and pepper
Preparation
Step 1
Put 2 quarts water and the beef stock in a large pot.
Step 2
Add the meat, bones, onion, bay leaf, and garlic.
Step 3
Bring to a boil, then turn down the heat and add the carrots, potato, tomatoes, corn, and peas. Let simmer slowly for 1 hour.
Step 4
Remove the soup from the heat, and remove the bay leaf and the bones.
Step 5
Bring the soup to room temperature, and skim off the fat.
Step 6
Add salt and pepper to taste.
