It’s becoming that time of year where soup is creeping back into our dinner menus. A hearty soup like this one satisfies everyone’s cravings, makes for wonderful leftovers, and also freezes quite well. If you blanched and froze any veggies this summer–anything from greens, squash, zucchini, corn, green beans, you name it–this is the perfect spot for those as well. For this version of vegetable soup, I used a homemade beef stock, veggies, white beans and cubes of tender beef. With this kind of soup you can also throw in your favorite whole grain from the pantry, or even orzo, rice or leftover pasta. (I did get a bit ‘fancy’ with this soup in terms of my meat choice: seared cubes of filet mignon instead of beef chuck; a leaner and pricier cut of meat yes, but it also cuts the cooking time down quite a bit.)
(To view this recipe, click on the blue title of the blog post above*)
Hearty Vegetable Beef Soup
Ingredients:
- 1 lb. filet mignon
- olive oil
- salt and pepper
- garlic powder
- crushed red pepper flakes
- 4 cloves of garlic, sliced
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, sliced into half-moons
- 2 cups chopped haricots verts
- 1 cup dry white or red wine
- 6-8 cups of low sodium beef stock
- 1/4 cup chopped fresh parsley
- (1) 14.5-oz. can diced tomatoes
- (1) 14.5-oz. can white beans or chickpeas (drained and rinsed)
Directions:
- Heat 2 teaspoons of olive oil in a large non-stick saute pan. Season your beef with salt and pepper, and garlic powder. Sear the steaks over high heat for 3 minutes per side; transfer to a cutting board and let rest for 10 minutes. Cut into bite-sized cubes.
- In a large Dutch oven or soup pot heat 1 ½ Tablespoons of olive oil along with the crushed red pepper flakes over medium heat. Add in the garlic and saute for 30 seconds; next, add in the chopped onion, carrots, celery, zucchini and haricots verts. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Saute over medium heat for 10-12 minutes, or until the veggies are a touch caramelized. De glaze the pan with the wine; cook for 2 minutes over medium heat. Add in the stock, parsley, tomatoes and beans. Cook, stirring often, over medium-low heat for another 15 minutes. For the last 5 minutes of cooking time, add in the cubes of seared beef. Taste the soup and adjust seasonings if necessary. Serve warm when the meat is cooked to your liking.
- (Note: If you are using blanched veggies from the freezer, wait and add them in when you add in the stock, parsley and canned tomatoes*)
Tagged: beef, beef soup, beef stock, beef tenderloin, carrots tomatoes, filet mignon, green beans, soup, vegetable beef soup, vegetable soup, white beans, zucchini
Can’t wait for soup weather! Looks yummy.
It will be here very soon… leaves are starting to fall here, cooler temps and soups are next!