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Angie's Great Tomato Soup |
(1) 2-3
Lb. Inexpensive Cut Roast (Can Have Bone In Or Out) In large soup pot, heat olive oil
over medium high heat. Add chopped onion and garlic. Saute until
softened. Salt & pepper meat add roast to pot - do not trim yet. Pour in
1 can each of the tomato and v-8 juices. Place thyme, basil and bay leaf
in cheesecloth bundle or tea-ball and add to pot. Let simmer until meat
is tender - about 1 hour. Remove meat from pot and let cool.
Remove spice bundle & cool broth and then refrigerate for several hours
or overnight until you can skim fat from pot. Meanwhile, trim fat from
cooked meat and cut into chunks for soup. Defat cooled broth and place
over medium-high heat. Add 1 additional can of tomato or v-8 juice to
pot and equal amount of water. Bring to simmer. Add celery & carrots to
pot and simmer until tender - but not too soft. Add warmed half & half (avoids
curdling as it is added to the hot acidic juices) to pot. Add beef
chunks. Salt & pepper to taste. Place some cooked
noodles in soup bowl and ladle in soup!.
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