Saturday, January 30, 2010

Vegetable Beef and Noodle Soup

Soups are the indicated food option for a chilly winter night. I know, whining here but to us in So Cal the 50's are a chilly day its just how we are wired. Regardless of your definition of "Chilly" this soup hits the right spot when you want a light but fulfilling comfort food dinner. Add in a salad or bread and its complete.

Also, this soup is a great way to sneak in some of the less used vegetables, like rutabaga into the family diet. Sneak as in its got a mild but distinctive flavor that adds that little something extra to the soup but you don't have to tell them you did it. Do a nice small dice and no one is the wiser that it isn't a bit of some other veg that they actually do it. Its a Machiavellian approach to cooking, tell them only what they need to know and let the rest just happen. Works for me as I rarely get busted for sneaking something new in on them while getting to eat a veg I happen to like like the oft maligned rutabaga.
Vegetable Beef and Noodle Soup
  • 1 lb sirloin or top round - sliced into small bite sized strips
  • 1 large white onion - diced
  • 2 carrots - sliced
  • 2 stalks celery-sliced
  • 1 rutabaga - fine diced
  • 8 oz button mushroom, sliced
  • 1 t oregano
  • 1 t thyme
  • 1 bay leaf
  • 2 28 oz cans beef broth
  • 3 c wide egg noodles
  • Salt and Pepper to taste
Prep all the meat and vegetables. Add enough olive oil to cover the bottom of a large stock pot. Heat over medium high heat and add beef. Stir fry until well browned. Add vegetables and cook until onion is translucent. Add dried herbs and broth. Add salt and pepper to taste. Bring to boil then reduce heat to simmer. Simmer 15-20 minutes until carrots and rutabaga are tender crisp. Add egg noodles and cook 8-10 minutes until soft. Serve hot with fresh cracked pepper or a dash of hot sauce.

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