Vegetable Beef Soup

It's getting mighty cold here in New Jersey. To me, that means cooking up some warm soups to get you through the night. We didn't really have much in the house, so I threw together this quick Vegetable Beef Soup in about an hour.

Vegetable Beef Soup
Kitchen Canister original

Ingredients

1.5 lb cubed beef
1 clove garlic, chopped
1/2 onion, sliced
2 handfuls of green beans, cleaned and cut into bite sized pieces
1 small bag of baby carrots, cut into slices
48 oz beef broth
1 cup shell macaroni
black pepper
oregano
parsley
2 dried bay leaves

Directions




Coat the bottom of a large stock pot with olive oil. When smoking, add onions and garlic. Cook for about 5 minutes, until onions are transluscent. Add the beef and saute until browned. Add all remaining ingredients except for the shells. Simmer for 1 hour. Add the macaroni when there are ten minutes left so it doesn't overcook.

Servings: about 8



Chef's Notes

This soup was savory and sweet. Normally, I just let the onions soften up during the hour that soup simmers. This time, I let them carmelize a little bit before adding the broth. I think that added tremendously to the taste of the soup. It goes great with a big piece of crusty bread!