Wednesday, December 30, 2009

Vegetable Beef Soup

This week I am cooking in the Genereux Kitchen since we are at my parents home celebrating Christmas over the New Year weekend. To illustrate just how plentiful the food is here my husband weighs himself pre-Genereux Christmas and post-Genereux Christmas celebration. It is hard when my mom, sisters and I all enjoy spending time in the kitchen. Today we made a couple of soups for lunch and the vegetable beef was the favorite. The star ingredient is the acini de pepe which is a pebble-sized pasta. I use it instead of barley but if you don't have any on hand you could use barley or rice in it's place. Serve with a crusty bread.
Vegetable Beef Soup
1 lb. beef stew meat, cut bite sized
2 Tbls. olive oil
1 c. carrots, chopped
1 c. celery, chopped
1 onion, diced
2 cloves garlic, diced
1 12 oz. can beef broth
3-4 c. stewed tomatoes
1 c. water
1 cube beef bullion
1/4 tsp. paprika
1/2 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. parsley
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 acini di pepe pasta
In large soup pan, heat 1 Tbls. oil at medium heat and add stew meat. Brown meat until cooked and transfer meat into a bowl. Add the other tablespoon of olive oil to the pan and saute carrots, celery, onion and garlic until tender (8-10 minutes). Add beef broth, stewed tomatoes, water and seasonings. Simmer on low for 15 minutes. Add cooked meat and pasta and simmer another 15 mintues.
Printable Recipe


  1. Anonymous30/12/09

    This recipe as all your recipes sounds delicious but my question is did you get Jeff to eat vegetable soup?

    Keep up the good work. I really enjoy all your recipes!

    Patty Lee

  2. Thanks Patty! Well Jeff slept through lunch since he was working late so he got out of eating his vegetables.