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Beef & Leek Soup

serves 6

Ingredients

  • Olive oil
  • Salt and pepper
  • ½ pound carrots, diced (about 3 large carrots)
  • ½ pound celery, diced (about 1 heart)
  • 1 pound leeks, cut lengthwise and thinly sliced (about 4 trimmed leeks)
  • 6 cloves garlic, minced
  • 1 pound 80/20 ground beef (or lamb)
  • 2 tablespoons flour
  • 6 cups beef stock
  • 3 tablespoons fish sauce
  • 1 tablespoon dried thyme
  • 1 cup Trader Joe's Harvest Blend (couscous, orzo, quinoa blend)

Directions

  1. In a large dutch oven, sauté the carrots, celery, and leeks on medium-low heat with plenty of oil, salt, and pepper
  2. Once the veggies have softened and the leeks have significantly cooked down, add in the garlic and cook until fragrant
  3. Remove the veggies from the dutch oven and set aside
  4. On medium-high heat, brown the ground beef and chop it up into very small bits
  5. Once the beef has browned, add in the flour and mix well
  6. Add the veggies back along with a little stock to deglaze the dutch oven
  7. Add the stock, fish sauce, and thyme and bring to a boil
  8. Once boiling, add in the Harvest Blend, reduce to a simmer, and cover
  9. Cook until the grain blend is done, then remove from heat and let sit for 15 minutes to thicken
  10. Serve with bread