My Modern Caribbean Kitchen by Jackson Julius

Author:Jackson, Julius [Jackson, Julius]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2018-07-23T16:00:00+00:00

30-MINUTE BEEF SOUP

Yield: 7 to 9 servings

My wife and I have very different personalities in the kitchen. She looks at leftovers as destined for the trash can. I look at leftovers and see a whole new possibility for tomorrow’s dinner. For example, when I have leftover beef from a roast, I like to incorporate it into a light soup that can be made in less than 30 minutes. Because this soup doesn’t cook long, make sure to choose a high-quality beef broth as your base.

2 tbsp (30 ml) olive oil

1¼ cups (200 g) chopped onion

2 celery ribs, chopped

1 cup (130 g) diced carrot

2 cloves garlic, minced

3 cups (360 ml) beef stock

Salt

1½ lb (680 g) penne pasta

2 bay leaves

1 cup (130 g) frozen peas

3 tbsp (4 g) dried parsley

2 tbsp (6 g) dried oregano

2 lb (905 g) cubed cooked roast beef

Freshly ground black pepper

In a large pot, heat the oil and sauté the onion, celery, carrot and garlic for 5 minutes over medium heat. Add 4 cups (946 ml) of water, the beef stock and a pinch of salt, then bring to a boil. Once boiling, add the pasta, bay leaves, peas and herbs. Boil for 15 minutes, or until the pasta is tender, then add beef. Turn off the heat and let sit for 5 minutes before serving. Remove the bay leaves and add salt and pepper to taste.

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