Spicy Vegetable Soup
By Yankee Magazine|Sep 05 2007|
Accompanied by homemade bread, this full-bodied, sharp-flavored soup makes a complete meal.
Yield
Serves 6-8
Ingredients
3 onions, peeled and sliced
6 stalks celery and leaves, chopped
5 fresh tomatoes, peeled and chopped
1 pound stew beef, cut into 1-inch cubes
2 tablespoons tomato paste
2 cloves garlic, minced
10 peppercorns
2 teaspoons caraway seed
2 bay leaves
5 whole cloves
Cold water
2 tomatoes, peeled and chopped
1 parsnip or 1/4 turnip, peeled and chopped
1 carrot, peeled and chopped
1 potato, peeled and chopped
2 tablespoons lemon juice
Salt and pepper to taste
Yogurt or sour cream
Instructions
Combine first 10 ingredients in soup kettle. Add cold water to cover and simmer, covered, 2 hours. Strain soup through sieve. Return beef to broth but discard cooked vegetables and spices. Add remaining fresh vegetables along with lemon juice and cook 20 minutes or until tender. Season with salt and pepper. Garnish with yogurt or sour cream.
