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Simple All-Stars Soup




Source of Recipe


TailgateTed


Recipe Introduction


This delicious, star-studded soup is perfect for those chilly, late fall ball games and tailgate events when only something warm-from-the-thermos will do. In addition to the star pasta, the lineup here includes star-cut carrots, potatoes and ham. Cut veggies into one-quarter inch thick slices if you prefer.




List of Ingredients




2 tablespoons vegetable or olive oil
· 1 medium potato, peeled and cut into cubes
· 1/2 cup finely chopped onion
· 1/4 cup star-shaped pasta
· 1/2 cup finely chopped celery
· Salt and ground black pepper, to taste
· 6 cups beef broth (see note below)
· 1/2 teaspoon Italian seasoning
· 2 large carrots, peeled
· 1 1/2 tablespoons tomato paste
· 1 thick slice deli ham, cut into stars


Recipe



1. Heat the oil in a medium-size soup pot or large saucepan. Stir in the onion and celery and sauté for 7 to 8 minutes over moderate heat, stirring often, until the onion is clear.

2. Add the beef broth to the saucepan, and then slowly bring the liquid to a simmer. While the soup heats, cut the carrot into long diagonal slices about one-quarter inch thick. Cut the carrots and potato into ¼ slices/cubes. You can also cut vegetables into star shapes, by using small aspic cutters, which you can find at gourmet stores.

3. When the soup comes to a low boil, stir the vegetables and pasta into the broth. Then add salt and pepper to taste and Italian seasoning. Gently simmer the soup for 8 to 10 minutes, until the pasta is quite tender, stirring in the tomato paste and ham during the last few minutes. If you cool the soup, reheat it before packing it into a wide-mouth thermos.

Note: Use whatever sort of beef broth you like, diluted to taste if necessary. I like the convenience of bouillon cubes myself. Four or five added to six cups water should make a nicely flavored broth.