|
|
|
A hearty beef
soup delicious for a cold wintry day...
|
|
2
quarts |
|
water |
|
|
1
medium |
|
onion, quartered |
|
|
1 ½
lbs |
|
beef
chuck steak, diced |
|
|
|
|
salt
and pepper to taste |
|
|
1
Tbs |
|
parsley |
|
|
1
clove |
|
garlic, minced |
|
|
1
medium |
|
onion, chopped |
|
|
½
cup |
|
chopped celery |
|
|
¾
cup |
|
chopped carrot |
|
|
1
lb |
|
can
chopped tomatoes |
|
|
1
can |
|
tomato soup |
|
|
½
head |
|
cabbage, sliced |
|
|
1
bunch |
|
Swiss chard, chopped |
|
|
¼
tsp |
|
oregano |
|
|
1
can |
|
kidney beans, rinsed and drained
(optional) |
|
|
¾
cup |
|
frozen peas (optional) |
|
|
|
|
shredded Parmesan |
|
|
|
|
|
|
1 |
Bring to
boil, water, onion, beef, salt and pepper.
Simmer for 2 hours. Remove beef. Strain stock,
measure and add additional water to make 2½
cups. Return water and beef to the pot. |
|
2 |
Add parsley,
garlic, onion, celery, carrots, tomatoes, and
tomato soup. Cover and simmer for 1 hour. |
|
3 |
Add cabbage,
chard and oregano. Cover and simmer for an
additional 15 minutes. |
|
4 |
In the last
5 minutes, you can add beans and peas, if
desired. |
|
5 |
Ladle into
soup bowls and top with freshly shredded
Parmesan. |
|
|
|
|
Servings: 6 |
|
|
|