My Beef Soup Recipe from the New York Post
My beef soup is something I’ve always been good at and I always try to incorporate it into my meals.
I love it because it makes you feel good and full, but it also gives you a nice kick if you’re craving a little kick in the belly.
It’s not a very hearty dish, but a lot of people like to have a hearty meal with a little extra protein.
You can get it at Whole Foods, but you’ll need to make sure it’s a healthy option.
Ingredients 1 tablespoon olive oil, plus more for serving 2 carrots, peeled and chopped 4 medium onions, diced 4 medium cloves of garlic, minced 1/2 teaspoon dried thyme 1 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 1 cup diced white cabbage 1 large egg 1/3 cup beef broth (see recipe below) 1 cup beef stock, divided Directions Cook the carrots and onions in the olive oil until they soften.
Add the garlic and cook for about 1 minute.
Add in the thyme and black pepper, and cook another minute.
Next, add in the white cabbage and cook about 2 minutes.
Stir in the beef broth, egg, beef stock and the beef.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes.
Remove from the heat and add in a little more beef broth to make the soup thicker.
You’ll have to add a little water, but be careful, this soup will be thicker than soup without the beef stock.
Garnish with some chopped fresh cilantro and serve with your favorite toppings of your choice.
Recipe Notes I use whole grains to make this soup, so I always make sure I have enough of them in the fridge for the next day.