Wednesday, January 2, 2013

Ground Beef and Veggie Soup


Grapeseed oil

1/2-3/4 pound ground beef
2 Tbs of butter
The leaves of 3 sprigs of thyme
1/2 yellow onion, diced
2 cloves of garlic, minced
1 cup baby carrots, sliced
4 ribs of celery, sliced
2 zucchinis, chopped
4 cups of chicken stock
1 cup of macaroni salad pasta
Handful of Italian Parsley, remove leaves


Cover the bottom of a large Dutch oven with the Grapeseed oil. Heat on medium-high.  When warm, add the ground beef. Season with salt and pepper. When browned, remove meat from pan and set to drain on paper towels. Add butter to pan. When melted, add onions, thyme, carrots, celery, garlic and zucchini, seasoning vegetables with salt and pepper after they have been added to the pan. Sauté until onions are translucent and other vegetables have softened.  Add chicken stock and drained meat, and bring to a boil. When boiling, add the pasta and lower heat to a simmer. Simmer soup for 20 minutes. Add parsley leaves before serving.

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