This hearty smoked beef soup is so good with deep, rich flavors, and creamy finish that it almost resembles a chowder. Combining flavors to build a delicious profile in just minutes.
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Kitchen Essentials
6 Qt. Kettle
Soup Bowl
Salsa Bowl
Water Carafe
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Ingredients
2Tablespoons Olive Oil
1MediumOnionDiced
1/2CupCeleryDiced
2TablespoonsGarlicMinced
16OuncesGreen BeansFrozen (1 small bag)
14.4Ounces CornFrozen (1 small bag)
15.5OuncesGreat Northern Beans1 can
6OuncesTomato Paste1 small can
8CupsHam Juicewith a bit of pineapple and brown sugar - see above for specifics for the ham juices.
4Cups Water
2TablespoonsSoy Sauce
2Tablespoons Maple Syrup
4CupsSmoked BeefSliced thin and diced to bite-size pieces
1CupGemelli PastaUncooked
1/2CupFresh Parsley Chopped
1CupHeavy Cream
Shredded Cheesetop with shredded cheese optional
text ingredients
Instructions
In a large soup kettle add the olive oil, onion, garlic, and celery. Cook a few minutes until this starts to caramelize.
Add the green beans, corn, Great Northern Beans, tomato paste, ham juice, water, maple syrup, and soy sauce. (note if you did not have ham juice with pineapple and brown sugar, add 1 small can of pineapple juice, 1/2 cup of brown sugar, and 1 ham bouillon).
Add the smoked beef.
Add the uncooked pasta. Bring to a boil and turn off the heat.
Add the cream and fresh parsley. Stir to incorporate. Let sit covered a few minutes until the pasta is cooked through from the hot soup.
Serve. Add additional toppings when serving if desired.