Description
This wonderful soup will warm a winter day quickly! Filled with fresh ingredients this will be a soup recipe your family will love.
Ingredients
Scale
- 2lbs. beef steak – thinly sliced, then cubed
- 3 Tbsp. Olive Oil
- 3 Tbsp. minced garlic
- 5 sprigs of fresh thyme – leaves only
- 5 sprigs of fresh oregano, chopped
- 1 c. sherry or white wine – split into 1/2 cups
- 1 stalk celery, chopped
- 2 red onions, chopped
- 6 sm-med zucchini chopped
- 4 carrots, chopped
- 5–6 c. of fresh green beans chopped
- 3 Tbsp. beef base
- 2 Tbsp. Worcester Sauce or 1 Tbsp. Liquid Smoke (adjust to taste)
- 1 Tbsp. sea salt
- 2 tsp. pepper
- 3/4 c. Orzo or small pasta
- 1 15 oz. can diced tomatoes
- 1 15 oz. can tomato sauce
- 1 6 oz. can tomato paste
- 1 10 oz. can Rotel tomatoes
- 1 32 oz. Beef Broth
- 3 c. water
Instructions
- Brown the beef, Orzo, fresh spices and garlic in olive oil. I added my Orzo with the broth because I forgot earlier, and it works, but adding it with the meat and spices first is better. (We saute brown rice the same way with oil and spices before pressure cooking!)
- Pour in 1/2 cup sherry. Add all the chopped vegetables and saute for several minutes. Mix in the beef base, salt, pepper, Worcester, diced and Rotel tomatoes, tomato sauce, tomato paste, beef broth, the remainder of sherry and water.
- Simmer for 1 1/2 hours or longer. Serve with crusty french bread and salad.