My toes are perpetually frozen this time of year. So a hearty, beefy soup makes perfect sense right now.
I need a meal that’ll thaw me out!
This Beef and Vegetable Soup recipe uses bite-sized beef tenderloin tips made from Filet Mignon and it really does the trick.
Ingredients:
1 lb. package Beef Tenderloin Tips, minced
2 onions, minced
2 carrots, minced
3 celery stalks, minced
2 cups, diced tomatoes
1 cup barley
1/2 cup lentils
6 cups beef stock
1 tbsp. oil
salt and pepper
Directions: Sear Beef Tenderloin Tips in oil and remove from pan. Add carrot, celery and onion and sweat. Add barley and cook for three minutes. Add tomato and beef stock and bring to a simmer, cook for 30 minutes and add lentils. Continue to simmer for another 10 and add reserved beef. Cook for 10 minutes, season to taste and serve.
Servings: 8
A soup that includes bites of steak? Yes, please! This one’s a winner!
