Hearty Beef & Vegetable Soup
To freeze, let the soup cool completely. Transfer it to 1-quart airtight containers, leaving 1/2 inch at the top to allow for expansion. Freeze the soup for up to 2 months. Thaw overnight in the refrigerator and reheat over medium heat.
- 2 Tbs. olive oil
- 1 lb. boneless beef chuck, cut into chunks
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 red-skinned potatoes, scrubbed but unpeeled, cut into chunks
- 1 can (28 oz.) crushed plum tomatoes, with juices
- 1/2 lb. green beans, trimmed
- 2 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Sauté the beef
In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, add the beef and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a plate.
Cook the vegetables
Add the remaining 1 Tbs. olive oil to the saucepan and reduce the heat to medium. Add the onion, carrots and celery, cover the pan and cook, stirring occasionally, until the onion is softened, about 5 minutes. Return the beef and any juices from the plate to the pan.
Simmer the soup
Add 1 1/2 quarts water to the pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, for 1 hour. Add the potatoes, the tomatoes and their juice and the green beans and stir well. Simmer until the beef and the potatoes are tender, about 20 minutes.
Stir in the parsley and season the soup with salt and pepper. Ladle the soup into individual bowls and serve immediately. If freezing, set aside to cool (see note above). Serves 6 to 8.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).