This soup is rather special if I do say myself, because I made my own stock!, for the first time. It was easy and cost effective. I found a big bag of beef bones at my local butcher for just $3 made it the day before and voila a tasty soup was born :-) The soup was inspired by both Mely's blog - Mexico in my Kitchen (she recently did a guest post) and Deb's blog Kahakai Kitchen
Next time after making the stock I will make it a clear soup but the dietitian in me couldn't discard the veggies in it so blended it.
So don't throw your Turkey bones away this thanksgiving - make stock!
Beef and vegetable soup
The Stock -
slowly boil 4 beef bones with 2 chopped carrots, a large chopped onion, 4 cloves of garlic and turnip for 1-2 hours if you want a clear stock remove both bones and vegetables, allow to cook and skim of the fat
Ingredients:
- one pack of stew beef
- one chopped onion
- 4 cloves of chopped garlic
- one sprig of fresh rosemary
- 1/4 cup chopped cilantro
- salt and pepper to taste
- 2 large carrots chopped
- 1/2 a turnip chopped
- a small pumpkin chopped
- one cup frozen peas
Method:
- brown the stew beef in olive oil, with the onion and garlic for 5 minutes
- then add the vegetables basically any you have on hand or what's in season
- add the stock from earlier and the herbs
- simmer for 45-60 minutes and enjoy
Have a wonderful thanksgiving all, I am so thankful so far 126 chow and chatter recipe apps have been downloaded in 10 countries :-)
Love you all - reading your blogs, stories and your friendship make life so much fun :-)
God Bless
