Makes 8-12 Servings
INGREDIENTS
For the Broth:
1-2 pounds cooked beef bones and meat pieces*
4 medium carrots, peeled and cut in half
4 medium stalks celery with leaves, cleaned and cut in half
1 medium yellow onion, quartered
1 large handful of parsley, stems and leaves
4 garlic cloves
2 whole bay leaves
2 teaspoons Herbs of Summer seasoning
20 whole black peppercorns
2 teaspoons sea salt---like Pacific Blues!
12 cups water
For the Soup:
2 cups red skin potatoes, cleaned and chopped to 1-1 ½” pieces
2 cups carrots, cleaned and sliced 1” thick diagonal slices
1½ cup celery, cleaned and sliced 1” thick diagonal slices
1 tablespoon garlic, chopped approximately 4-6 garlic cloves
2 tablespoons tomato paste
½ cup red wine
2 tablespoons Better Than Bouillon Beef
1½ teaspoon Paisano seasoning
2 tablespoons fresh herbs---parsley, rosemary, thyme or any other you may have on hand or from your garden
1 pound whole lentils, rinsed and drained
1½ cup roma tomatoes, chopped to 1” pieces
1 cup frozen peas
½ teaspoon Super Smoky salt or more to suit your taste
Fresh cracked pepper
½ cup green onions, chopped for garnish
Note: Uniformity is the key when cutting vegetables and meats for a soup. So, whatever size you start with, cut all remaining ingredients as close to that size as possible.
DIRECTIONS
1. Add the beef pieces and bones to a large stockpot.
2. Fill with water then add all of the broth ingredients.
3. Bring to a boil, then reduce heat to medium and cook for about an hour or until all vegetables are very tender and have lost their color.
4. Strain the stock reserving the beef and bones and any other vegetable parts you may still be inclined to eat. (They are quite tasty. Just not as aesthetically pleasing after stewing!)
5. Add the liquid back into the stockpot along with soup ingredients: potatoes, celery, carrots, garlic, Paisano, tomato paste, wine and Better Than Bouillon.
6. Bring to a boil then reduce heat and let vegetables become fork tender, about 10 minutes.
7. Skim any foam or fat that rises to the surface.
8. Add in lentils and cook for another 20 minutes or until almost tender, then adding tomatoes, peas and fresh herbs.
9. Remove all the meat from bones and chop to about 1” pieces. Set aside.
10. Taste and make any adjustments to flavor to suit your taste, then add in beef pieces.
11. Sprinkle soup with a flourish of Super Smoky and fresh cracked pepper. The soup is ready when lentils and veggies are tender.
12. Serve warm with crusty bread and a bold glass of wine!
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Latkes... known by many names including "Potato Pancakes," are a comfort food in many cultures around the world. Our recipe features fresh zucchini, and is reminiscent of the classic old-world recipe where potatoes were not readily available. Plus, it's a great way to add a healthy serving of green to your meal.
