Ingredients for 2 By 4 Soup
- Minestrone Soup
- Rotel
- Chili Beans
- Ground Beef
How to Make 2 By 4 Soup
- In a large pot or Dutch oven, brown 1.5 lbs of beef stew meat over medium-high heat. Drain off any excess fat.
- Add 1 large chopped onion, 2 carrots (chopped), 2 celery stalks (chopped), and 2 cloves of minced garlic to the pot. Cook for 5 minutes, stirring occasionally, until softened.
- Pour in 4 cups of beef broth, 1 (14.5 ounce) can of diced tomatoes (undrained), 1 cup of potatoes (cut into 1-inch cubes), 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for at least 30 minutes, or until the beef is tender. Stir occasionally.
- Before serving, taste and adjust seasoning as needed. Thicken the stew slightly by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring into the stew during the last 5 minutes of cooking.
- Serve hot, topped with crushed Fritos and shredded cheddar cheese.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
4g
Fat
28g
Carbs
10g
