Colleen loves her tomato soups. So here is my take on a classic. The ingredients are easy to get and so is the foundation of it. I recommend anyone to give this recipe a shot on a cold rainy day.
* The beef I used was a rib part and I simply sliced some pieces off from it and added them into the soup later.
As you can see from the picture above, I used some onions, potatoes, cabbage, frozen mixed vegetable, beef stock and canned tomato soup from campbells (stop it with the less sodium campbells!) All these ingredients are cheap and very accessible. This soup took less than an hour to finish all together.
Dice up a couple of onions to start and throw em into the well oiled pot to get the flavors going.
Add in the bones of the beef and after letting it sear itself for a few minutes, add in the remaining cube pieces of beef. Let it mingle in there for awhile longer. Use this time to dice up the potatoes.
Once all the meat have rekindled with each other once more, I’d say 15 mins or so………add in the rest of the vegetables………..
You don’t have to really give it a stir until all the liquids have been poured into the pot. I’d like to point out that I did use more than a couple of cans of tomato soup just because we like our tomato flavor.
Give the entire soup base a nice stir around and set the heat to simmer, the timing part is entirely up to you, another 15-30mins?……………..I also slid in a couple of bay leafs for extra aromatics.
Once you’re about ready to eat, add in the cabbage. This helps the cabbage retain its crunchy texture for when you serve it.
Ahhhhhhhhhhhhhh, cheese croutons. For my version today, a loaf of asiago cheese bread from IGA, induced with more cheese by adding a slice of swiss and cheddar….don’t forget the butter and hit it with a whiff of truffle oil. SOOOO GOOD! Let the toaster do its thing.
All in all this is a quick and easy recipe for a beef tomato soup that goes a long way ………………. CHEERS!
Post by Marv
