With Fall around the corner, it's time to start thinking about soup.
- Carbohydrate 43.2533750214083 g
- Cholesterol 73.0800000617782 mg
- Fat 40.1270750573006 g
- Fiber 2.34187504291534 g
- Protein 19.9385750150854 g
- Saturated Fat 14.3608012651555 g
- Serving Size 1 1 Serving (398g)
- Sodium 495.050250391161 mg
- Sugar 40.911499978493 g
- Trans Fat 2.06594125280538 g
- Calories 603 calories
Step-by-step
- This is great use of leftover Roast.
- In large pot add oil, onions, chestnuts and 1/4 of the chopped carrot- cook on med heat until onion becomes soft- add broth and beef- use as much or as little as you wish
- Bring to boil- Now add potato and carrot- again bring to boil . now add corn and beans. Turn back heat to a simmer- cover and allow everything to cook together for 30 mins up to 1 1/2 hrs. Salt / pepper to taste
- When serving top with fresh Parsley-
- Enjoy
Managing the Sautéing Phase
Starting with oil, onions, water chestnuts, and a fraction of the carrots builds a foundational aromatic base. Cook this mixture over medium heat until the onions turn translucent and soft. Adding only a quarter of the carrots early allows them to soften completely and sweeten the fat before the liquid enters the pot.
Staggering the Vegetables
Throwing all vegetables in simultaneously ruins texture. Potatoes and the remaining carrots require longer heat exposure than corn and green beans. Bring the broth and beef to a boil after the initial sauté, add the denser root vegetables, return to a boil, and only then introduce the quick-cooking corn and beans.
Adapting for Dietary Needs
This preparation remains naturally gluten free and dairy free. Swapping the beef broth for a rich vegetable stock transforms the recipe for vegetarian diets while maintaining the required volume of liquid for the simmer phase.
