Beef Soup
Beef Soup is made using hamburger or leftover roast beef
Ingredients
- 500 gm lean ground beef or leftover roast beef and beef bones - about 1 pound
- 1 medium to large onion or 2 shallots - chopped
- 8 cups unsalted beef broth
- 1 tin unsalted diced tomatoes - 14 oz or 398 ml, or substitute with 3 large fresh tomatoes diced
- 1 large carrot - chopped
- 2 stalks celery - chopped
- 1 cup sliced cremini mushrooms - may substitute with white mushrooms
- 3 - 4 cloves garlic - chopped
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried parsley
- 1 bay leaf
- 1 - 2 tsp salt or to taste
- freshly ground pepper
- 5 tbsp dried alphabet pasta - or any very small pasta
Instructions
- With a little olive oil and butter in a frying pan, brown the ground beef (if using leftover roast beef , cut into bite-sized pieces) over medium to high heat. Remove the meat to your soup pot.
- In the same frying pan, cook the onions and garlic until the onions are soft (but not browned); add the chopped carrots and cook for a few more minutes, then add the mushrooms and celery and cook for a few more minutes.
- Add the spices to the vegetables in the pan and mix them well in. Add a little of the beef broth to the frying pan to deglaze the pan and then put the vegetable mixture into the soup pot with the meat.
- Add the remainder of the broth, the diced tomatoes and the olive oil to the meat/vegetable mixture. Simmer covered at least 2 hours or all day. (If using a two setting crock pot, start at high and when it is bubbling, turn it down).
- Add the noodles for the last 45 minutes of cooking. Remove the bay leaf; taste for seasoning and serve with a crusty bread.
