Hearty Beef and Vegetable Soup

Name: Hearty Beef and Vegetable Soup
Yield: Serves 6 to 8 (Makes about 3 quarts)
Ingredients: 3 pounds, blade steaks (about 8 steaks); 2 tablespoons, vegetable oil; 1 tablespoon, tomato paste; 4 cups, low-sodium chicken broth; 4 cups, low-sodium beef broth; 2 cups, water; 1 head, garlic, top third cut off and discarded, loose outer skins removed; 2 , bay leaves; 1/2 teaspoon, dried thyme; 1 tablespoon, unsalted butter; 1 , medium onion, chopped fine; 2 , medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons; , 1 can (14 1/2 ounces) diced tomatoes, drained; , Chopped fresh parsley

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Appears in Cook's Country December/January 2006

Homemade beef stock is a guaranteed method for producing great beef and vegetable soup, but most of us buy a can and then try to doctor it up. Many of these quick fixes are ultimately unsatisfying. But the right cut of meat turns canned broth into a satisfying bowl of soup.

SERVES6 to 8 (Makes about 3 quarts)

WHY THIS RECIPE WORKS

When developing a Hearty Beef and Vegetable Soup recipe, we wanted to “doctor" typically tinny canned beef broth to serve as the base for our soup. To accomplish this, we enriched a blend of canned beef and chicken broths with meaty bu...

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