Ingredients
- 2 Tablespoons of EVOO
- 1 large onion chopped
- 1 cup of celery chopped (about 3-4 sticks chopped)
- 2 cups chopped carrots
- 3-4 chopped Sweet Potatoes
- 1 teaspoon of dried Rosemary
- 1 Tablespoon of Italian Spices
- 1 Tablespoon of Parsley
- 1 lb of shredded or chopped cooked beef, pork or chicken
- 2 Quarts of Chicken or Vegetable Stock (whatever you prefer)
- 2 cups of frozen corn
- 1 can of diced tomatoes
- 2-3 cups of dried Fusilli Pasta
- parsley for garnish and parmesan cheese *if desired
Instructions
- In a large pot over medium heat, pour your EVOO in & heat.
- Add your chopped onion and cook for about 3 minutes.
- Add your chopped celery and cook for another 3-4 minutes
- Add you carrots and sweet potatoes and cook on medium and COVER. Be sure to stir and check on your vegetables.
- Once they are slightly tender (after about 7-10 minutes) add all your seasonings and tomatoes.
- Next add your Chicken stock and your meat.
- Reduce the heat to medium low. Allow to simmer with lid on.
- You can simmer for as long as you like, or if you want to serve soon - turn your heat up to medium-high and allow all your vegetables to become tender.
- Add your corn and pasta and simmer for about 15-20 minutes.
- You may find you need to add 1-2 cups of water - depending on your pasta and how much of the broth it absorbed.
- Once your pasta has cooked, serve in bowls and garnish with parley and/or parmesan cheese.
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