Author in the Kitchen: Beef Vegetable Soup by Cookbook Author Sloane Taylor...

Since January is National Soup month, I've invited renown cookbook author, Sloane Taylor into my virtual kitchen to prepare a hearty soup that will to keep you warm and toasty right down to your toes. Take it away, Sloane...

This recipe is the perfect way to use veggies that have been around a while and leftover roast beef. Serve with crusty bread, a dry red wine and your dinner is complete.

BEEF VEGETABLE SOUP

2 tbsp. olive oil

1 med. onion, chopped

1lg. garlic clove, chopped

12 baby carrots, cut into thirds

1 celery stalk, chopped

3 tbsp. butter

2 red potatoes, not peeled, diced

10 green beans, cut in 1-inch pieces

½ small zucchini, diced

½ lb. cooked beef, diced

3 cups beef stock, not broth

1 – 14.5 oz. can diced tomatoes

½ tsp. dried oregano

½ tsp. dried basil

1 small bay leaf

2 pinches allspice

Freshly ground pepper to taste

Warm oil in a Dutch oven set on medium heat. Add onions. Sauté 3 – 4 minutes until lightly colored. Add garlic, cook 30 – 60 seconds, stirring constantly. Mix in carrots and celery. Adjust heat so onions and veggies don’t burn.

Swirl butter into pan. Add remaining veggies and meat. Sauté 5 – 8 minutes.

Combine remaining ingredients into pot. Bring soup to a boil. Cover pot, lower heat, and simmer 30 minutes.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.