HEARTY VEGETABLE BEEF SOUP

Yield: 5 qt. (5 lt)

Butter or beef fat 6 oz. 170 g
Mirepoix, small dice 3 lb. 1.5 kg
Turnip, small dice 8 oz. 250 g
Garlic cloves, chopped 2 2
Beef broth or stock 4 qt. 4 lt
Beef, small dice 1 lb. 450 g
Sachet:
Bay leaf 1 1
Dried thyme 1⁄2 tsp. 2 ml
Peppercorns, crushed 1⁄2 tsp. 2 ml
Parsley stems 8 8
Tomato concassée 12 oz. 350 g
Corn kernels, fresh, frozen
or canned 12 oz. 350 g
Salt and pepper TT TT

1 In a soup pot, sweat the mirepoix and turnip in the butter or fat until tender.
2 Add the garlic and sauté lightly.
3 Add the beef broth or stock and the diced beef; bring to a simmer. Add the sachet. Skim or degrease as necessary.
4 Simmer until the beef and vegetables are tender, approximately 1 hour.
5 Add the tomato concassée and corn; simmer for 10 minutes. Season to taste with salt and pepper.
6 Cool and refrigerate or hold for service.

Variations: A wide variety of vegetables can be added or substituted in this recipe. If leeks, rutabagas, parsnips or cabbage are used, they should be sweated to bring out their flavors before the liquid is added. Potatoes, fresh beans, summer squash and other vegetables that cook more quickly should be added according to their cooking times. Rice, barley and pasta garnishes should be cooked separately and added just before service.

Approximate values per 6-fl.-oz. (180-ml) serving: Calories 170, Total fat 10 g, Saturated fat 5 g, Cholesterol 30 mg, Sodium 600 mg, Total carbohydrates 12 g, Protein 7 g, Vitamin A 20%