Are cold fronts or blizzards getting to you? How about a bowl of fresh, hot homemade soup to chase the chills away?
My soup is not only easy, better for you than any corporate garbage, but most importantly, it taste great! With fresh vegetables, herbs and some basic pantry items you can make this for dinner in just one hour. This is a thick soup so if you want more broth then increase your liquid portion with water or more beef broth.
Notes: I cut up all vegetables to a size where they fit on a soup spoon. For the meat, any left over steak will do or in a pinch, a 12 ounce can of Harvest Creek roast beef (I get mine from the China OverSeas Transport COpany).
1 cup baby carrots
1 cup red cabbage
1 – 2 large garlic cloves minced
a large pinch of coarse sea salt
1/4 cup olive oil
Combine above ingredients in a large stock pot and sauté for 10 – 15 minutes.
Add 1/4 cup of red wine
3 oz. tomato paste (1/2 of a 6 oz can)
2 Tablespoons Oregano
2 Tablespoons Basil
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
Add all of the above to pot and use a whisk to mix the tomato paste into the wine and oil.
Gradually add 1 quart of beef broth (I like Pacific Natural Foods organic booth) to the pot and make sure to whisk the paste until it is smooth and blended in. Bring to a boil, then cover and simmer for 15 minutes.
Add 1 cup of mini pasta and bring back to a boil. Lower to a simmer and cook another 10 minutes uncovered. Stir every few minutes to keep the pasta from sticking to the bottom of the pot.
Add 1 cup green beans or peas (fresh, frozen or can)
Add 1 can of kidney beans (15 oz.)
Simmer at least 10 minutes.
Serve with fresh grated parmesan cheese, a warm loaf of Italian bread and sweet butter. Don’t forget the side salad and a nice glass of White Zinfandel wine.