Beef, Okra, Potato And Carrot Soup
serves 2-4
This summery beef and vegetable stew is an easy, relatively fast way to use up leftover stew meat and vegetables. You can add in just about any vegetables you have lying around. We kept the finishes simple -- just parsley and lemon juice -- but you could drizzle a vinaigrette or chopped herbs over the soup before serving.
1/2 red onion, diced
2 ribs celery, thinly sliced
1 medium carrot, thinly sliced
3 tablespoons olive oil
1 pound beef stew meat (chuck or round roast), cut into 1/2-inch cubes
3/4 pound okra, cut into bite-sized pieces
3 medium waxy potatoes, cubed
1/2 pound cherry tomatoes, cut in half
5 cups water
2 cloves garlic, minced
1/2 cup finely chopped parsley
2 tablespoons lemon juice
prep: 15 minutes
total: 1 hour
large pot
1. Prep the onion, celery and carrot. Heat the olive oil in a large pot over medium heat. When the oil is hot, add the vegetables and season them with a generous sprinkling of salt and pepper. Cook, stirring occasionally, 8-10 minutes.
2. Meanwhile, prep the beef, okra, potatoes and tomatoes. Season the beef generously all over with salt and pepper. Add these to the pot and stir. Cook, stirring occasionally, 4-6 more minutes.
3. Add the water and bring the soup to a boil. Immediately reduce to a simmer. Cook, stirring occasionally, until the beef and potatoes are tender, 20-30 minutes.
4. Stir in the minced garlic, parsley and lemon juice. Add more salt and pepper to taste.
