Root Vegetable Soup in Beef Broth
Although this is a recipe without meat, if desired, you could simply add small chunks of beef stew meat to the saute pan with onion and garlic.
2 bay leaves
1 Tbsp. black peppercorns
2 tsp. allspice berries
2 Tbsp. olive oil
1/4 c. chopped onion
1 clove garlic, minced or pressed
1 c. chopped celery + a handful of chopped leaves
2-3 carrots, chopped
4-6 small potatoes, quartered
1 c. other mixed root vegetables, optional (like radish, turnip- chop similar to potatoes)
4 c. beef broth (good quality store bought is fine!)
1 tsp. dried oregano (or 1 Tbsp. minced fresh)
2 c. cooked barley or noodles (or less if you like your soup brothy)
In a piece of cheesecloth, bundle and tie the bay leaves, peppercorns and allspice berries.*
In a soup pot, saute the onion and garlic in olive oil for 1-2 minutes, then add celery and carrots, season with salt, and saute for 1-2 minutes more. Add the potatoes, other root vegetables, broth, cheesecloth bundle, and oregano. Season with salt. Simmer on low for about 15 minutes, or until the potatoes are just firm-tender. Remove spice bundle and stir in barley or noodles.
*If you don’t have cheesecloth, put loose bay leaves into soup (just remember to pull them out before serving), season with ½-1 tsp. pepper and ¼-½ tsp. allspice. Taste as you go. No allspice?- simply omit.
Recipe created or adapted by Liz Talley, Urban Graze
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