Spanish Beef Soup Recipe
Ingredients
| Ground beef | 1 pound | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Tomato herb sauce - 1 number, 15-ounce can | ||
| Stewed onions, drained - 1 number, 8-ounce can | ||
| Carrots - 2 numbers, medium, cut into 1/2-inch pieces (1 cup) | ||
| Mushrooms - 1 number, 5-ounce can, sliced | ||
| Pimiento-stuffed olives - 1/4 cup, sliced | ||
| Water | 2 1/2 Cup (16 tbs) | |
| Dry red wine or water - 1/2 cup | ||
Directions
MAKING
1. In a saucepan cook ground beef till browned; drain off fat.
2. Sprinkle meat with salt and pepper.
3. Add tomato herb sauce, onions, carrots, un-drained mushrooms, olives, water and wine.
4. Cover and simmer for about 30 to 35 minutes or till carrots are tender, stirring occasionally.
SERVING
5. Arrange the meat and vegetables on platter and sprinkle with parmesan cheese.
6. Serve with bowls of broth.
1. In a saucepan cook ground beef till browned; drain off fat.
2. Sprinkle meat with salt and pepper.
3. Add tomato herb sauce, onions, carrots, un-drained mushrooms, olives, water and wine.
4. Cover and simmer for about 30 to 35 minutes or till carrots are tender, stirring occasionally.
SERVING
5. Arrange the meat and vegetables on platter and sprinkle with parmesan cheese.
6. Serve with bowls of broth.
Chef
