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Sunday, 20 November 2016

Chili Beef Vegetable Soup for a Chilly Fall Night

Recipe By: Miriam Borys Busby


Yield:  large pot of soup for 6 

Ingredients:

4 tbsp. olive oil 
1 large onion
2 garlic gloves - large
2 cups leeks - washed and diced 
2 cups celery
1 zucchini
1 1/2 cups cauliflower (save to the very end when the soup is cooked) 
2 cups beef (I have used an inexpensive steak which works well in this recipe)
1 tbsp. beef stock concentrate (I am using 'better than bouillion beef base'
2 tbsp. chilli  paste ( I use Harissa but any tomato chili paste will work)
2 tbsp. chili powder
8 cups beef stock from beef bones (if not available use store bought beef broth 
pepper to taste (there is lots of salt in the beef concentrate so taste first, then salt.

Directions:

Add oil to your soup pot and heat up the pan first.
Cut beef into small cubes and then sauté in the hot oil until the redness disappears.
Next, sauté garlic, onions, celery & leeks with the beef until the onions are transparent.
Add zucchini and continue to sauté for a few minutes.
Add tomato paste, chilli powder and beef stock concentrate.  Stir well to mix and continue to sauté for 4 minutes.
Add beef stock and allow to come up to the boil.
Once boiled reduce heat and simmer on medium for 15 minutes.
Serve hot.

Miriam's Time Saving Tip♥ I like my beef chunks small and beef is hard to cut into small chunks when fresh. So I freeze the meat first and then 1/2 thaw as it is so much easier to cut up beef if it is semi-thawed. 





Miriam's FOODSAFE Tips: always store leftover soup in the fridge as soon as it has cooled down enough. Never leave leftovers cooling out of the fridge for more than 2 hours as this will encourage those pathogenic microbes to grow and could cause foodborne illness. 🍲











‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com


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