Winter & Vegetable Soup

This comfort soup is even better the day after it’s made when the flavors have continued to meld. Yields 6 servings.

Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
  • 4 large carrots, peeled, diced
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 3 small bay leaves
  • 2 tablespoons chopped fresh thyme or chopped fresh marjoram
  • 6 cups (or more) beef broth
  • 1 28-ounce can diced tomatoes in juice
  • 3 cups coarsely chopped green cabbage
  • 2 large Yukon Gold potatoes, peeled, diced
  • 1 cup frozen corn kernels
  • 1 cup frozen peas[/two_third]

Directions

  1. Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes.
  2. Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes.
  3. Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes.
  4. Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.

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ChefRachel_Crop-150x150This recipe is brought to you by Rachel Tribby, Executive Le Cordon Bleu Chef, Rosewood Ranch.