Monday, January 10, 2011

Beef Soup


Here is Sara's Beef Soup Recipe:

4 - 6 beef short ribs - at least two with those little bones - Not too lean cause you need some fat
1 medium white onion
4 or 5 green onions
3 or 4 stalks of celery
4 or 5 carrots
one medium to large potato
cut everything kind of chunky
one medium can diced tomatoes (I used winn dixie organic)
put in pot and cover with water and one can of beef broth
bring to a boil and then turn down, cover and simmer for at least two hours.
Add salt and pepper to taste and add a little (1/2 tsp.) fresh or dried basil - then take the top off and add 1 or 2 cans of beef broth as it cooks down - when almost done then add one drained can of english peas and package of sliced mushrooms and simmer until mushrooms are cooked - this is a big pot so you can divide into freezer bags if you want. Just put two or three servings per container. (A serving would be1&1/2 cup per person without pasta - don't add pasta until you are ready to reheat and serve.)
Cook pasta (any kind but I like angel hair or vermicelli) in soup and serve with grated Pecorino romano cheese (and a good bread to sop up after you eat all the pasta...)