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Thursday, 7 February 2013

Beef, Prosciutto & Greens - A Hearty Soup

‘Cooking Uncovered’ ©all rights reserved

By: Miriam Borys

Yield: 4 


1 onion
1/2 red chilli pepper
1 tsp. chilli powder  (or smoked paprika)
1 cup fennel (celery could be substituted here)
1 1/2 cooked roast beef (ground beef can also be used)
1/2 cup diced prosciutto

2 1/2 cups chopped kale (save one cup for the very end)
add butt ends of left over tomatoes
1 can diced tomatoes (28 oz. can)
4 cups beef broth
3 cups water
1/4 cup barley
1 cup cooked brocolli
salt & pepper to taste

Heat your pan for 5 minutes on medium heat.
Add 3 tbsp. oil (grapeseed or olive oil) to the heated soup pot.
Saute onion & chilli pepper in 3 tbsp. oil for 2 minutes.
add chilli powder.
Cut up fennel and add to to onion mixture.
Dice prosciutto and add to the pot. Saute for 2 minutes and add the 
roast beef.
Wash kale and remove the hard spine so that the kales leaves are 
Add 1 1/2 cups of chopped kale, tomatoes, and beef broth.
Bring this up to the boil and reduce heat and simmer for 10 minutes.
Add 3 cups of boiling water and barley. Bring back up to the boiling 
point and immediately reduce the heat to allow the soup to simmer for 
15 minutes more.
Just before serving add remaining 1 cup of chopped kale and leftover  
Allow to cook for 1 minute and serve.

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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