Bowl of Beef Soup
(click to enlarge)

Beef Vegie Soup


California, Southern
Makes:
Effort:
Sched:
DoAhead:  		 11 cups
***
1-1/4 hrs
Most		 This soup is rich and flavorful, with plenty of vegies and enough beef. It can be a soup course or main dish soup for 3. See also Comments.

7
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4
2
2-1/2
2
2
3
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2
16
2
2
4
3
2
1
1/3
2-1/2
oz
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oz
cl
oz
oz


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oz

oz
T
c
c

t
t
oz
Beef, Cooked (1)  
-- Aromatics
Onion
Garlic
Carrot
Celery
Chili, dry (2)
Thyme Sprig
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Mushrooms (3)
Mint Leaves (4)
Peas, frozen
Olive Oil ExtV
Beef Broth (5)  
Water
Bay Leaf
Salt
Pepper
Pasta (6)
Prep   -   (15 min)
  1. Cut or tear BEEF. If quite firm, cut into smallish dice. If near falling apart, tear into shreds.
  2. Chop ONIONS small. Crush GARLIC and chop small.
  3. Peel CARROT and cut into sticks. Cut the sticks into bits about 1/4 inch in size. Chop CELERY to size similar to Carrots. Crush CHILIS. Mix all Aromatics items.
  4. Stem MUSHROOMS. Cut once across the cap, then cut the other way into about 1/8 inch slices.
  5. Cut MINT LEAVES into shreds. Thaw Peas. Mix.
Run   -   (50 min)
  1. In a heavy bottomed saucepan, heat Olive Oil and fry Beef, stirring until just lightly browned.
  2. Stir in Aromatics mix and fry stirring until until Onions are threatening to color.
  3. Stir in Mushrooms and cook stirring another 2 minutes.
  4. Stir in Broth, Water, Bay Leaves, Salt and Pepper. Bring to a simmer and simmer about 10 minutes.
  5. Stir in Pasta and simmer until it is just "al dente", not at all overcooked. This can be 12 to 20 minutes depending on shape and age.
  6. Stir in Mint mix and simmer another 2 minutes.
  7. Check salt and serve hot.
NOTES:

  1. Beef:

      Any cut of Beef can be used, cooked by any means, so long as it will be tender with very little additional cooking.

  2. Chilis:

      I use dried Thai Chilis or similar. This gives the soup a noticeable bite. If you or your guests are a bit chili adverse, use the common Japones - or adjust to your best judgement. For details see our Chilis page.

  3. Mushrooms:

      Almost any kind can be used. The photo example was made with dry Shiitakes soaked well before use (0.7 oz to make 2 ounces, about 4). Fresh Shiitakes should also be well soaked and wrung out, it improves their texture. No soaking for White Mushrooms or King Trumpets. For details see our Fungus page.

  4. Mint Leaves:

      You could use Parsley or Cilantro Leaves instead if you prefer, but I like the mint.

  5. Beef Broth:

      I usually buy beef in large chunks, trim them of fat and membranes, toss all offcuts into a pot and simmer for a few hours. I freeze any meat I don't need now. Strained and defatted, brought to a boil and poured into a jar with a tightly sealed lid, broth will last weeks in the fridge and be ready for uses like this soup. You could, of course use Bouillon cubes or powder. If you have to use canned broth, you'll probably need all broth, no water. For details on making stock, see our Soup Stock / Broth page.

  6. Pasta

      I prefer a pasta larger than typical soup pasta so the texture and bite are quite distinct - something like Ditali (very short tubes about 1/3 inch diameter) works well.

  7. Comments

      For a soup that holds longer hot and reheats better, cubes of a waxy potato can be used instead of Pasta, about 5 ounces, but reduce the water by 1/2 cup as potatoes won't be absorbing any water. Rice can also be used. Use long grain rice as medium grain never stops absorbing water.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
9om_bfsoup1 220121 ajg   -   www.clovegarden.com
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