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    Beef and Vegetable Soup

    Source of Recipe

    From "One-Hour Comfort" by America's Test Kitchen

    Recipe Introduction

    "Consider this a pot roast in soup form—a hearty, stick-to-your-ribs soup that's jam-packed with beef, potatoes, carrots, onions, and green beans. And here's a bonus: Unlike pot roast, which is a multihour affair, this satisfyingly beefy soup is ready in just 45 minutes. To achieve that end, quick-cooking ground beef makes a great alternative to cubed beef pieces. A wide-bottomed Dutch oven is the perfect vessel for quickly browning the ground beef, and good-quality store-bought beef broth deepens and reinforces the meaty flavor. Cutting the carrots, potatoes, and green beans into small pieces reduces their cooking time, and canned diced tomatoes add brightness. Even the seasonings are nice and simple: oregano, salt, and pepper. Stirring in the parsley at the end of cooking keeps its texture fresh and provides a burst of herbal flavor."

    List of Ingredients

    ◦ 1 pound 90 percent lean ground beef
    ◦ 1 onion, chopped
    ◦ 2 carrots, peeled and cut into ˝-inch pieces
    ◦ 1 tablespoon minced fresh oregano or 1 teaspoon dried
    ◦ 1 teaspoon table salt
    ◦ ˝ teaspoon pepper
    ◦ 4 cups beef broth
    ◦ 1 (14.5-ounce) can diced tomatoes
    ◦ 8 ounces Yukon Gold potatoes, peeled and cut into ˝-inch pieces
    ◦ 6 ounces green beans, trimmed and cut on bias into 1-inch lengths
    ◦ 2 tablespoons chopped fresh parsley


    Cook beef, onion, carrots, oregano, salt, and pepper in Dutch oven over medium-high heat, breaking up beef with spoon until no longer pink, about 6 minutes.

    Add broth, tomatoes and their juice, and potatoes and bring to simmer. Reduce heat to low, cover, and cook until potatoes are almost tender, about 10 minutes.

    Stir in green beans and simmer, uncovered, until vegetables are tender and soup has thickened slightly, 10 to 12 minutes. Stir in parsley and season with salt and pepper to taste.

    Serves 4




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