Beef and Vegetable Soup
~adapted from "How to Cook Everything" by Mark Bittman~
2 cups cooked shredded or cubed beef
1 onion, chopped
6 cups beef stock
2 carrots
1 celery stalk, diced
1 cup frozen corn
1 cup frozen green beans
2 sprigs fresh thyme or rosemary
1 bay leaf
Salt and freshly ground black pepper, to taste
In a soup pot, saute' onion until translucent, about 5 minutes. Add the stock and bring to a near boil; reduce the heat to a steady bubble, add the beef, carrots, celery, herb sprigs, and bay leaf and stir; cook until vegetables are tender, about 30 to 40 minutes. Remove the herb sprigs and bay leaf, stir in the corn and green beans, sprinkle with salt and pepper; taste and adjust the seasoning. Serves 4 - 6.
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