Winter Soup

Name: Winter Soup
Ingredients: 2 qt. water; 1 medium onion, quartered; 1 Tbsp. salt; 1/4 tsp. black pepper; 1 1/2 lb. beef chuck; 3 Tbsp. vegetable oil; 1 medium onion, sliced; 1 garlic clove, minced; 1 Tbsp. chopped parsley; 2 stalks celery, sliced; 2 c. shredded cabbage; 2 c. sliced carrots; 1 (1 lb.) can tomatoes; 1 (1 lb.) can kidney beans (undrained); 1/4 tsp. oregano; 1/4 c. pastina; 1/4 c. Parmesan cheese

17 ingredients

13 steps

Ingredients

2 qt. water
1 medium onion, quartered
1 Tbsp. salt
1/4 tsp. black pepper
1 1/2 lb. beef chuck
3 Tbsp. vegetable oil
1 medium onion, sliced
1 garlic clove, minced
1 Tbsp. chopped parsley
2 stalks celery, sliced
2 c. shredded cabbage
2 c. sliced carrots
1 (1 lb.) can tomatoes
1 (1 lb.) can kidney beans (undrained)
1/4 tsp. oregano
1/4 c. pastina
1/4 c. Parmesan cheese

Directions

1

Add quartered onion, salt, pepper and beef to the 2 quarts of water; bring to a boil and lower heat; simmer 2 hours.
2

Remove beef; strain stock.
3

Measure.
4

Add water to make 2 1/2 quarts. Dice beef. Heat oil in skillet; add sliced onion, garlic, parsley and celery.
5

Cook 10 minutes over medium heat, stirring frequently.
6

Return diced beef to stock.
7

Add contents of skillet, cabbage, carrots and tomatoes.
8

Cover; simmer 1 1/4 hours.
9

Add kidney beans, oregano and pastina.
10

Cook 15 minutes or until the pastina is tender.
11

Stir in cheese.
12

Mix well.
13

Makes 8 to 10 servings.