Preperation time
20 m
Skills level

Serving size
6
Country of origin

Preparation time: 20 m
Cooking time: 60 m
Servings: 6

Ingredients

  • .5 pound beef sirloin strips, cut into tiny pieces (just for flavoring)
  • 3 organic carrots diced
  • 1 whole organic yellow onion, diced
  • 4 organic celery stalks (the whiter pieces, and some with leaves too)
  • 4 springs of fresh Thyme tied together
  • a good quality extra virgin olive oil
  • 2- 32 ounce containers of beef broth (I like College Inn Beef broth)
  • Sea Salt and Pepper to taste
  • 1/2 box pearl pasta (cooked according to directions on box)
  • 1 cup of warm water with a tablespoon of flour mixed in (to thicken the soup)
Recipe Type:
Course:

This is a savory and delicious soup which uses so many fresh ingredients. It combines all the veggies we love, along with pasta, a family favorite!  Serve with warm toasted Italian bread. This soup will not disappoint I promise! Here are the directions.

Start by sauteing the veggies. Dice the onion into tiny pieces. Wash the celery, use the hearts, because they taste better and are very tender. Dice them into tiny pieces chunks. Wash 3 carrots, peel and dice into tiny pieces. Add some olive oil to a medium sized pot and saute the onions first adding some sea salt for added flavor. Then once they become slightly translucent add the celery for  maybe 5 minutes, then add the carrots.  Add more sea salt as you go.  After about 15 more minutes of cooking, you will transfer this to a bowl.

In the same pot saute the beef strips on low heat. You don’t want to have the flame too high otherwise it will make the meat tough, we have all done that at one point! You can cut them into tiny pieces now or after they have cooked for a few minutes. The beef will add a nice overall flavor to the soup. (*If you are making a vegetarian soup, saute mushrooms instead.) Be sure to add more olive oil. Add salt and pepper to the meat and once it cooks through you can dice it up if you haven’t done so already. Then add the veggies back into the pot.

Now you can add one and a half containers of beef broth (*or a vegetable stock that has mushrooms in it to emphasize that flavor), a drizzle of olive oil and give it a good stir. Measure one cup of warm water and add one tablespoon of all-purpose flour to that, and mix well adding that to the soup to thicken it. You can tie up the springs of thyme and add that.

Let it continue to cook at a low simmer. In the meantime, cook the pasta according to the directions on the box. Once it is done, drain it and add that as well. Let the soup simmer for 30-45 minutes or until the carrots are very tender.  The pasta will absorb some of the broth so add some more from the second container if necessary. Keep the unused portion in the frig for the next day.

Now it’s important to taste it! You may need more salt and pepper. I add a good amount of pepper for a nice spicy flavor. You can take out the springs of thyme. Serve hot and with crusty bread. This will not disappoint! Enjoy.

*vegetarian options

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