My recipe this week is a delicious Italiansoup called “ItalianBeefand Pepper Soup”. She flies through the Italian skies on her broomstick during the night, and fills children’s stockings with toys, and sweets for the children who were good, and coal for the ones that were naughty
I’ve always wanted to make beef stock and thanks to a blog called The Art of Manliness, I was able to find an easy stock recipe, plus a beefand veggie soup that I was able to use my leftover rib meat in
cover and heat to boiling on high. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender
Increase or decrease any of those herbs to your personal preference — I like a lot of fresh parsley and rosemary, but add whatever you like best in an Italian-tastingsoup
Next add the bay leaves andlentils. Her earliest memories of Brooklyn were exploring bodegas, restraining herself from outsmarting the men playing “guess which bottle cap the ball is under” and trying to figure out what that smell creeping out of her neighbors’ door was
PrintLentilSoup with Carrots andCoriander. (Brown and green lentils – the common ones, are a bit bigger than the tiny black beluga lentilsand may take even longer)
Season beef with salt and pepper. Scrape vegetables into a heatproof bowl and set aside. If soup is too dry, top up with water to achieve desired consistency
Stir in Sauce Mix, water, basil, pepper and garlic. Stir in Pasta and mushrooms. Cook beefand onion in 4-quart Dutch oven over medium heat, stirring occasionally, until beef is brown. Cover and simmer 10 minutes, stirring occasionally. Cover and simmer 10 minutes
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