Monday, January 3, 2011
let's talk soup
It's hard to believe that I actually kept cooked beef tenderloin in my freezer for 4 months. It's even harder to believe that I actually used it to make something after 4 months. Normally, I just trow it out after 2 months in the freezer. In these tough economic times in which we live, I am living by the motto of "waste not, want not." I also live by "live and let live" but that's another story for another blog post.
I thought it would be fun to make vegetable beef soup from the leftover meat and by fun to make I actually mean fun to eat. I love soup. Especially in the winter months. It's good, easy, filling, inexpensive and comforting.
Vegetable beef soup - 8 servings
3 large carrots, peeled and sliced
3 stalks of celery, cleaned and sliced
1 large sweet onion, large dice
1 tablespoon of olive oil
1 28 ounce can of diced peeled tomatoes
6 cups of beef stock - homemade or boxed - I try to buy the low sodium stuff when I buy the boxed
1 14 ounce can of green beans, drained - I try to buy the no salt added
1 cup of uncooked, medium pasta shells
1 pound of cooked lean beef - I had tenderloin leftover from something else, but top round would work as well
1 teaspoon of herbs de Provence
1 teaspoon of kosher salt and fresh ground pepper to taste
Heat the olive oil in a large stock pot over medium heat and add the carrots, onions, celery and herbs de Provence. Cook stiring often until tender - about 6 minutes. Add the canned tomatoes and beef stock. Let this all simmer for about 15 minutes before adding the pasta shells. Add the salt and pepper. Once the shells are cooked - about 9 minutes - add the canned green beans and cooked meat and allow to warm through in the soup about 5 minutes. It's so good with crusty bread or corn bread or grilled cheese (sharp cheddar!!) sandwhiches.