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August 2018
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Beef Soup with Fennel

Soup, perfect for a cold, winters day…

Originally I was gong to throw this in the Crock Pot, because lack of time it ended up on the Stove Top!

Chop the following;

1 medium stalk of Fennel

1 large White Onion

the Zest of 1 large Orange

Fennel, Onion and Orange Zest


In a heavy large Kettle saute the Fennel, Onion and Orange Zest in about 2 or 3 seconds of Olive Oil until starting to become translucent. Remove from Kettle into/ onto a Bowl or Plate, set aside.


Next I chopped up;

1 cup ( more or less) of Carrot

8oz Mushrooms

Set these aside for later.


Onion, Mushroom, Carrot


Cut up 1 1/2 to 2 lbs Lean ish Boneless Beef (I’m using London Broil).


Raw Beef Cubes! Yeah!


Put the Beef into the Kettle you sauteed the Fennel in, you may need to add more Olive Oil. Cook until all side of Beef Cubes are brown.

Now add the veggies, sauteed Fennel back into kettle with the brown Beef. At this time add the following;

the Juice from the Orange you’ve zested

a 14 oz can of Diced Tomato

a 15.5 oz can of Whole Kernel Corn

2 cans of Water

I also added about a 1/2 cup of chopped Black and Green Olives

These were leftover from Christmas, and worked amazingly well with this Soup!


Green and Black Olives

Season well with Salt & Pepper to taste

1/4 tsp Cayenne

1/4 tsp Nutmeg


Bring to boil. Turn temp to medium and simmer at a low ish boil for about 1 1/2 hours. You may need to add more water, I didn’t.


Is It Soup Yet?

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