from Sloane Taylor
This recipe is the perfect way to use veggies that have been around a while and leftover roast beef. Serve with crusty bread, a dry red wine and your dinner is complete.
Warm oil in a Dutch oven set on medium heat. Add onions. Sauté 3 – 4 minutes until lightly colored. Add garlic, cook 30 – 60 seconds, stirring constantly. Mix in carrots and celery. Adjust heat so onions and veggies don’t burn.
Swirl butter into pan. Add remaining veggies and meat. Sauté 5 – 8 minutes.
Combine remaining ingredients into pot. Bring soup to a boil. Cover pot, lower heat, and simmer 30 minutes.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!
Sloane
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Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.
Now that's a tummy-warming soup, Sloane! Cheers and thanks for serving it out to the masses!
ReplyDeleteThank you for this yummy recipe! It sounds delicious.
ReplyDelete