Since January is National Soup month, I’ve invited renown cookbook author, Sloane Taylor into my virtual kitchen to prepare a hearty soup that will to keep you warm and toasty right down to your toes. Take it away, Sloane…
This
recipe is the perfect way to use veggies that have been around a while and
leftover roast beef. Serve with crusty bread, a dry red wine and your dinner is
complete.
SOUP
baby carrots, cut into thirds
celery stalk, chopped
tbsp. butter
red potatoes, not peeled, diced
green beans, cut in 1-inch pieces
small zucchini, diced
lb. cooked beef, diced
cups beef stock, not broth
– 14.5 oz. can diced tomatoes
tsp. dried oregano
tsp. dried basil
small bay leaf
pinches allspice
ground pepper to taste
Warm
oil in a Dutch oven set on medium heat. Add onions. Sauté 3 – 4 minutes until
lightly colored. Add garlic, cook 30 – 60 seconds, stirring constantly. Mix in
carrots and celery. Adjust heat so onions and veggies don’t burn.
Swirl
butter into pan. Add remaining veggies and meat. Sauté 5 – 8 minutes.
Combine
remaining ingredients into pot. Bring soup to a boil. Cover pot, lower heat,
and simmer 30 minutes.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!
Sloane
Taylor’s cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.
