Beef and vegetable soup from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 149) by Mark Bittman

  • bay leaves
  • beef chuck
  • onions
  • butternut squash
  • thyme
  • peas
  • grapeseed oil
  • parsnips
  • celeriac
  • parsley or chives
  • stock
  • EYB Comments

    Can substitute any neutral oil for grapeseed oil, water for stock, beef round for beef chuck, carrots for parsnips, celery for celeriac, and rosemary for thyme. See p. 141 for variation with grains.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, water for stock, beef round for beef chuck, carrots for parsnips, celery for celeriac, and rosemary for thyme. See p. 141 for variation with grains.

  • micheleK on June 26, 2011

    Simple, tasty. Satisfied husband's request for "soup with meat in it". Wouldn't change anything.

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