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Sandy's beef and vegetable soup with beans

Recipe by:Personal Chef Elizabeth Bourget
Gourmet To Go, Scotts Valley


  • 1/4 cup butter
    2 cups chopped onion
    2 cups chopped carrots
    2 cups peeled and chopped potatoes
    1 cup chopped celery
    5 cups beef stock (preferably homemade)
    5 cups vegetable stock
    1 1/2 tbsp. chopped fresh thyme
    1 1/2 tbsp. chopped fresh oregano
    2 cups cooked beans
    1 1/2 lb. filet mignon, cut into 1/2-inch pieces
    1/4 cup chopped parsley
    Sea salt and pepper, to taste


Melt butter in a large, heavy pot over medium heat. Add onion. Sauté for 20 to 30 minutes until very soft and caramelized. Add carrots, potatoes and celery. Sauté 10 minutes. Add both stocks and bring to boil. Reduce heat and simmer 20 minutes. Add thyme, oregano and beans. (Can be made a day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.)

Add beef to soup. Simmer about 10 minutes until just cooked. Stir in parsley. Season with salt and pepper.

Serves 10

Califonia Bountiful