Quick beef and vegetable soup from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on August 01, 2020

    I usually choose chicken vegetable soup over beef vegetable soup because I've had so many sad, watery versions of the latter (with tasteless, rubbery beef lumps!) over the years. But this recipe is excellent - deeply flavorful with tender bits of beef and vegetables. It's hard to find sirloin steak tips where I live, but I was able to get a bavette steak for the beef. My "beef stock" was the strained liquid leftover after simmering beef for another dish - worked well. Parsley flavor was a little strong when served fresh (maybe it was my parsley), but it mellowed out after sitting overnight. Great served with egg noodles mixed in. [Cross-post for Cook's Illustrated Cookbook/Cook's Ill. 2007 Annual Edition/Cook's Ill. magazine/Science of Good Cooking]

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