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Beef Vegetable Soup
Nb persons: 8
Yield:
Preparation time: 25 mins
Total time: 60 mins
Source: www.atkins.com
| Ingredients: | |
| 2 tablespoons | unsalted butter |
| 8 ounces | mushrooms, sliced |
| 1 | portabello mushroom, diced |
| 1 small | onion, chopped, (about 3/4 cup) |
| 1 | celery stalk, diced (about 3/4 cup) |
| 1 small | carrot, diced, (about 1/2 cup) |
| 1 1/2 teaspoons | chopped garlic |
| 1 cup | canned diced tomatoes |
| 1/2 cup | dry red wine |
| 1 1/2 pounds | stew meat, trimmed and cut into 1/4 inch cubes |
| salt | |
| freshly ground black pepper | |
| 2 tablespoons | olive oil |
| 4 cans (14.5 ounces each) | reduced-sodium beef broth |
| 1/2 cup | broccoli, broken into small florets |
| 1 bunch | escarole, washed, tough ribs trimmed, cut into 1/2 strips |
| 2 teaspoons | fresh thyme, chopped) |
Directions:
In large non-stick skillet melt butter over medium-high heat Add mushrooms and season with salt and pepper to taste. Sautee until golden brown, about 5 minutes. Add onion, celery and carrot and sautee until barely softened, about 2 minutes Add garlic and sautee until aroma is released, about 30 seconds. Add tomatoes and wine and cook until thickened, about 5 minutes.Meanwhile, season meat with salt and pepper. In large pot over medium-high heat, heat olive oil. Add meat and sautee until well-browned, about 8 minutes. Add tomato-vegetable mixture to broth and water. Bring to boil, reduce heat, simmer until meat is very tender and vegetables are very soft, about 15 minutes. Add broccoli, cook 5 minutes. Stir in escarole to wilt, thyme and season with salt and pepper to taste.
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