Hearty Beef and Vegetable Soup
From Cook's Country
When developing a Hearty Beef and Vegetable Soup recipe, we wanted to “doctor" typically tinny canned beef broth to serve as the base for our soup. To accomplish this, we enriched a blend of canned beef and chicken broths with meaty but lean blade steaks. We seared the steaks and simmered the broth in the same pan, so the broth would benefit from the fond—the brown bits left in the pan after the meat was seared. Adding the vegetables once the broth was ready ensured it tasted beefy, not vegetal. Finally, tomato paste gave our Hearty Beef and Vegetable Soup both depth and sweetness.
Makes about 3 quarts and serves 6 to 8
It may be impossible to please all of the people all of the time, but that doesn't mean you can't try. You can use the ingredients as included in the main recipe, or you can use vegetables you like and/or have on hand; options are listed after step 5.
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