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.


Lindsay said...

What are herbs de Provence? I could google it but it's more fun to ask you!! hey you should post to your facebook when you publish a blog post!! Enjoy the soup--it looks super delicious!!

Kelly said...

hey Lindsay - herbs de Provence is a mixture of dried herbs from the Provence region of France. It is usually savory, thyme, and fennel but there are many variations. Lavendar and anise seed are common in some variations as is marjoram. The jar I have has rosemary, marjoram, thyme, savory and lavendar!