Beef and Ravioli Soup
1/2 pound boneless beef top sirloin, cut into 1/4-inch dice
4 tablespoons flour, divided
2 tablespoons butter or margarine
1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 teaspoon thyme
1/2 teaspoon white pepper
2 cans (14 1/2 oz. each) beef broth
1 can (28 oz.) whole tomatoes in juice, chopped, juice reserved
1 cup plus 2 tablespoons water, divided
1/2 teaspoon salt
Add 1 package (9 oz.) refrigerated beef ravioli (or one 8-oz. package frozen beef tortellini)
1 tablespoon cornstarch
Toss beef with 2 tablespoons flour in bowl. Melt butter in large Dutch oven over medium-high heat. Add beef to Dutch oven and cook until beef is browned; transfer with slotted spoon to bowl.
Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven. Cook, stirring, 3 minutes, until vegetables are lightly browned. Add reserved browned beef, broth, tomatoes in juice, 1 cup water and salt. Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender. Add ravioli and cook 10 minutes, stirring occasionally.
Meanwhile, combine remaining 2 tablespoons flour and cornstarch with remaining 2 tablespoons water in cup until smooth. Stir into soup; bring to boil and boil 1 minute.
Makes 8 cups
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