Vegetable Beef Soup~

Adapted from recipe by Robin of CK

 

1 whole head of garlic, roasted (cut top of head off, drizzle with olive oil and roast at 375º for 35 minutes)

1 pound lean beef, cut into small pieces (I use beef tenderloin, but even ground beef will work)

Olive oil

1 medium onion, chopped

1 cup diced celery

1 cup chopped carrots

1 large russet potato, chopped

1 cup frozen corn

1 cup frozen sliced okra

16 ounce can diced tomatoes

1 can chicken broth

1 can beef broth

1 1/2 cups V8 Juice

2 teaspoons dried basil

salt and pepper to taste

Dash of Worcestershire sauce

1/2 cup dried orzo, cooked in salted water and drained

 

Saute beef in olive oil till browned.  Add onions, carrots and celery and cook till soft.


Add all the rest of the ingredients except pasta.  Squeeze the roasted garlic head to release all the individual cloves.  Stir and bring to a simmer for about an hour or till all veggies are soft.  Before serving, add cooked orzo, stir and allow to cook till warm.


Serve with Parmesan.

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