PREPARATION:
1. Heat the vegetable oil in a large soup pot or Dutch oven over moderate heat. After a few minutes, add the meat cubes and fry them until they are browned on both sides. This procedure contributes to the improvement of the soup’s taste.
2. After the meat has browned, add the chopped onion and garlic that have been minced to the saucepan. Sauté the onions for a few minutes, or until they turn translucent and aromatic, whichever comes first.
3. Combine the chopped carrots, celery, potatoes, green beans, corn, and peas by stirring them into the soup. To add more dimension to the taste, add the bay leaves and the dried thyme.
4. After the beef broth has been added to the saucepan, check to see that all of the veggies and meat are covered by the liquid. Bring the mixture up to a low simmer before serving.
5. When it reaches a boil, turn the heat down to a low setting, cover the pot, and let the soup simmer for approximately an hour and a half to two hours. Because of this, the meat can become soft, and all of the tastes can come together. Stir the mixture on periodically and remove any contaminants that float to the top.
HOMEMADE SWISS ROLL
Bleach, forget it: laundries use this ingredient | Very white cloths
Beef and Cheese Chimichanga
This Is Why You Need to Start Freezing Lemons
The Unsettling Truth Behind Spaghettified Raw Chicken Breast: Understanding the Risks and Reasons
The Wholesome Charm of Low-Carb Biscuits in a Muffin Tin
