Saturday, October 27, 2012

Petite Vegetable Beef Soup!

This is a small soup version using a one-quart Le Creuset cast iron pot that makes just enough soup to serve a small gathering. Easy to make and oh so nutritious!


¼ c. beef chuck, cubed                           1 can diced tomatoes
¼ c. green cabbage                                  1 ½ cans water
1 stalk celery, sliced                                1 dash cayenne pepper
½ carrot, sliced                                         ¼ c. fresh green beans
½ tsp. dried basil                                      1 dash oregano
1 tsp. bouillon powder                              Dash of pepper       
¼ onion, chopped                                    1 med Russet potato, cubed
1 tsp. vegetable oil                                  


In a heated 1 quart Le Creuset or similar pot, add a small amount of oil and the cubed beef. Stir the beef and brown everything evenly on all sides for a few minutes. Next add the rest of the ingredient, holding back only on the canned green beans (these can be added during the last 20 minutes of the cooking cycle). Bring to a brief boil, and then reduce to a low simmer and cover. Cook for about one and a half to two hours (check for doneness anytime after the first hour). Serves 3-4.

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