牛肉蔬菜湯 Beef Vegetable Soup

材料 Ingredients

隔餐牛肉 Beef leftover 1 杯 cup 洋蔥絲 Shredded onion 1 顆 ea 番茄塊 Tomato chunks 1 杯 cup 胡蘿蔔片 Carrot slice 1 杯 cup 芹菜丁 Diced celery 1/2 杯 cup 高麗菜絲 Shredded cabbag 2 杯 cup 罐頭玉米粒 Canned corn kernel 1 罐 can 牛肉高湯 Seafood Tomato Stock 4 杯 cup 特級初炸橄欖油 Extra virgin olive oil 2 大匙 Tbs 鹽 Salt 1/3+1/2 小匙 tsp 黑胡椒 Black pepper 1/8 小匙 tsp

做法﹕

1.	把隔餐的牛肉撕成小塊，並將其它蔬菜準備好。你可以選用任何你喜歡的蔬菜。
2.	湯鍋燒熱後加入2大匙橄欖油。放進洋蔥，番茄和1/3小匙鹽炒到洋蔥變軟。再加入高麗菜和胡蘿蔔繼續炒2分鐘。
3.	加入牛肉，玉米粒和高湯煮滾後將浮在湯上的渣滓撇掉。
4.	加蓋用小火煮30分鐘。打開蓋子加入芹菜，1/2小匙鹽和黑胡椒繼續煮15分鐘即可。

PROCEDURE:

1.	Tear the leftover beef into small pieces. Prepare all the vegetables on the recipe. You can use any vegetable you like.
2.	Add 2 tbs. of olive oil in a heated soup pot. Stir in the onion, tomatoes and 1/3 tsp of salt and sauté until the onion is tender. Place in the cabbage and carrots. Continue to sauté for 2 minutes.
3.	Add the beef, corn kernels and stock. Bring the mixture to a boil, then skim off the foam at the surface of the soup.
4.	Turn the heat to low. Cover and simmer in low heat for 30 minutes. Uncover and add the celery and ½ tsp of salt. Continue to cook for another 15 minutes.

最後更新 (Last Update): 01/18/2014
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