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Winter soup

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Ingredients/Components

water - 2 qt
medium onion, quartered - 1 item
salt - 1 Tbsp
black pepper - 1/4 tsp
beef chuck
vegetable oil - 3 Tbsp
medium onion, sliced - 1 item
garlic clove, minced - 1 item
chopped parsley - 1 Tbsp
stalks celery, sliced - 2 item
shredded cabbage - 2 c
sliced carrots - 2 c
can tomatoes - 1 lb
can kidney beans undrained - 1 lb
oregano - 1/4 tsp
pastina - 1/4 c
Parmesan cheese - 1/4 c

How to make winter soup:

Add quartered onion, salt, pepper and beef to the 2 quarts of water; bring to a boil and lower heat; simmer 2 hours. Remove beef; strain stock. Measure. Add water to make 2 1/2 quarts. Dice beef. Heat oil in skillet; add sliced onion, garlic, parsley and celery. Cook 10 minutes over medium heat, stirring frequently. Return diced beef to stock. Add contents of skillet, cabbage, carrots and tomatoes. Cover; simmer 1 1/4 hours. Add kidney beans, oregano and pastina. Cook 15 minutes or until the pastina is tender. Stir in cheese. Mix well. Makes 8 to 10 servings.

Recipe categories: Soups & stews, Main dish, One Dish meal.

Rating:

3.1

Average rating: 3.1, total votes: 7

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