This weekend’s recipe is for Beef Soup. Now this is not your ordinary beef soup but for you to fully understand why I’ll have to give you the back story. A few years back my husband and I were vacationing in Puerto Rico and we went to this little, almost hidden, restaurant for lunch. They had some sort of soup on the menu, I don’t remember the name of the soup or the restaurant but what I do remember is that I absolutely loved that soup. We both did! We sat there eating it trying to figure out what was in it and to this day we still talk about that dish. I decided that day that I would try to make it and if we ever go back we are going to find that restaurant and ask for the recipe! I love to try to recreate great dishes I come across whether it be at restaurants or things family and friends have made. So, today, I give you my recreation of what I call PR Beef Soup!
- Beef Bones and package of stew meat
- 1 package of fresh soup greens – I love this because it contains a little bit of everything such as leeks, fresh dill, a turnip, an onion etc.
- 1 chopped onion (from soup green package)
- carrots (I usually add 2-3 more carrots along with what comes in soup green package)
- celery and of course the torn leaves (I sometimes add another rib or 2 of celery)
- 2 cans of beef broth
- 1 can of tomato sauce
- about 2 cups of water
- 3 cloves of garlic minced
- salt and pepper to taste
- Small pasta such as orzo
In a big soup pot heat a little extra-virgin olive oil. Then add the soup bones and stew meat and brown. When browned add all your veggies and cook until tender and onion is translucent. Stir it often as you don’t want the onion to burn. Next, add your beef broth, tomato sauce, water and minced garlic. Simmer on low for 1-2 hours stirring from time to time. Add salt and pepper as needed. I serve it over orzo or ditalini pasta. Enjoy!