Maestro Italian Vegetable Beef Soup Pioneer Woman
Traditional vegetable and meat soups are popular in almost every country. Italy, India, Germany, France, the United States, and Hungary are just a handful of the nations that have eerily similar dishes with small differences. This rich, warm dinner has herby tomato, spices, and a multitude of vegetables. It's filling and packed with vitamins.
Ingredients
- 1 Small tomato paste
- 2 Medium white onion
- 4 Carrots
- 2 Celery
- 3 Garlic cloves minced
- 5 Potatoes quartered
- 400 ml Beef or vegetable broth
- Ground ginger
- Ground black pepper
- Ground cumin
- Kosher salt
- 1 Bay leave
- 2 tbsp Brown sugar
- 2 tbsp Ground red paprika
- 1 Can of peas
- 500 gr Beef shoulder
Instructions
- Brown the tomato paste first, followed by the meat in a separate pan.
- Make sure all of your vegetables and meat are cleaned and sliced to the same size.
- Cook the beef for 50 minutes in a big cooking pan with plenty of water over low heat.
- Using a spoon, remove any foam that has developed on the surface of the water.
- After adding the additional ingredients to the water-beef mixture, cook for another 40 minutes.
- If the water does not cover everything in the pot, add more.
- If you remove the potatoes, you may freeze them for later use, and serve them hot with corn or ordinary bread.
- You may add some chile, soy sauce, red wine, or fresh herbs to the dish to make it more flavorful.
Notes
This meal is a gluten-free, sugar-free, and low-cost family favorite for any occasion. It's also a legitimate technique to turn leftovers into a dinner, saving you from having to throw food out.