This soup was what we had for lunch, after Sunday church. I stayed home with kids that Sunday and made it while watching live stream of the service online (one of the hundreds reasons why I love technology). My husband loved the welcoming aroma of fresh soup as he walked into the door. I tried to use all the vegetables I had in the fridge to make it packed with not only flavor, but nutrition.
I started off by boiling a chunk of beef, clarifying the broth and then building on flavor with vegetables. Adding finely diced peppers & herbs, after the soup was made, gave it a nice summer touch.
- Yields: 4 qt pot of soup
- 3 qts water
- 4 medium sized potatoes
- 1 lb beef chuck
- 3 strips bacon fat rendered, crispy
- 1/2 cup pasta Ancini De Pe Pe
- 1 large onion
- 1 large carrot
- 1 cup baby carrots roughly chopped
- 1 can black beans rinsed
- 1/2 cup red yellow bell pepper, finely chopped
- 2 jalapeno peppers seeds removed, finely chopped
- 1/4 Italian flat leaf parsley chopped
- 4 tbsp scallions chopped
- 1 tsp garlic powder
- 1/2 black pepper
- Salt to taste
Fill pot with 3 quarts water. Wash meat, paper dry and place in the pot with water. Bring to boil. With a skimmer, collect impurities from the top, keep doing so throughout the whole cooking process. Cook for 2 hours. Add 1/2 whole onion (peeled) & 1 carrot (peeled). Keep cooking until the meat is fall apart tender. Shred the meat into small pieces, removing fat.
Meanwhile, prep the rest of the ingredients. Render fat from bacon strips by cooking it in a skillet over medium heat until crispy, roughly chop. Peel, and dice potatoes into 1/2 cubes. Finely dice 1/2 an onion. Roughly chop baby carrots, or peel & chop into 1/3 chunks regular carrot. Remove the seeds from the pepper and finely dice. Chop parsley & scallions.
Sautee onion in a skillet with a 2-3 tablespoons olive oil, until translucent and slightly golden.
Once the meat is soft and tender, remove it from the pot and strain the broth, through 2 layers of paper towel (this will clarify it and remove fat). Add enough water to the clarified broth make 4 quarts and transfer the broth back into the pot. Bring to boil.
Add potatoes, pasta, carrots & salt to taste , cook for about 7 minutes (until tender). Add sautéed onions, bacon, shredded beef & beans, bring to boil. Turn heat off, add finely diced pepper, jalapeno, parsley, scallions & garlic powder. Stir. Cover with lid and allow flavors to mend for about 20-30 minutes before serving.
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