Beef Bean and Grain Soup

This is one of my staple soups using leftovers after making a prime rib roast (which I do on holidays, once, maybe twice a year). Use the beans, grains and potatoes you prefer - you really can't go wrong.

1/2 lb beef, cubed 1/4-inch (I used frozen, slightly thawed leftover)

3 medium carrots, peeled and dicd

4 stalks celery, diced

1 large onion, diced

4 cloves garlic, minced

1 Tbsp fresh rosemary leaves, minced

2 tsp fresh thyme leaves, minced

1/2 tsp crushed red pepper flakes, or to taste

1 15 oz can petite diced tomatoes

1 can pinto beans, not drained

1 can chick peas, not drained

1/4 cup quinoa (optional)

1/4 cup pearl barley

1/4 cup toasted vermicelli (optional, see note)

1 medium sweet potato, peeled and cubed 1/2-inch

3 cups kale leaves, torn

1/4 tsp fennel seeds

1/4 tsp cumin seeds

1 quart beef, chicken or veggie broth

2 cups water, or as needed

Sauté the carrot, onion and celery in a large soup pot in a dash of olive oil. Cook for about 5 minutes, until veggies begin to softened.

Add beef and brown beef for about another 5 minutes.

Add garlic, rosemary and thyme, and cook 2-3 minutes.

Add remaining ingredients and bring to a boil. reduce heat and simmer 20 minutes.

Serve in bowls piping hot, garnished with parsley or cilantro, if desired.

Cook’s Notes: I used a toasted vermicelli I found in an Indian grocer, but you could use any small pasta.

Comments

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