It is getting colder now, and soup comes to mind as one of my favorite dishes.
Today I made beef and mixed vegetable soup because I have so many vegetables at home.
Celery 2 stalks
Carrot 3.5 oz.
Onion 1/2 (medium size)
Corn 1 medium size
Can red bean 7oz.
Potato 1 medium size
Home made chicken broth 1.5 quarts (no salt)
Shallot 1 big one
Garlic 2 cloves (minced)
Bay leave 2 pieces
Tomato paste 3 tbsps
Cut all the vegetable and beef to bite size.
Add 2 tables vegetable oil to a skillet, add onion, shallot and tomato paste and saute for a few minute until tender and aromatic, add the rest of vegetables except bean.
Saute the vegetables for a few minutes, add broth, 2/3 tsp salt and bay leaves. Turn the heat down to medium small and cook with a lid on for about 20 – 25 minutes.
Add bean and Beef and turn the heat to high and continue to cook about 5 minutes.
Season with more salt and black pepper to taste if needed.
The reason I only cook bean and beef for 5 minutes is because I used can bean, it is cooked and I used really good quality beef which is very tender, I didn’t want to ruin it.
You can use any kind of vegetable you like.