Manhattan Supper Soup

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium-high heat.

   Ongeveer 1 min

2. 2

   Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned.

   Ongeveer 6 min

3. 3

   Carefully drain off any excess fat from the pot.

   Ongeveer 1 min

4. 4

   Add the chopped onion, celery, and carrots to the pot and sauté for 5 minutes until they begin to soften.

   Ongeveer 5 min

5. 5

   Stir in the tomato paste and cook for 1 minute until it becomes fragrant and slightly darker.

   Ongeveer 1 min

   Tip van de kok: This step helps deepen the tomato flavor and removes any raw taste from the paste.

6. 6

   Add the cubed potato, chopped cabbage, canned diced tomatoes with their juice, beef broth, dried parsley, granulated sugar, salt, and black pepper.

   Ongeveer 3 min

7. 7

   Stir everything together and bring the soup to a boil.

   Ongeveer 5 min

8. 8

   Reduce the heat to low to maintain a gentle simmer and cook, uncovered, for 50 minutes, stirring occasionally, until the vegetables are tender.

   Ongeveer 50 min

   Tip van de kok: If using the optional frozen peas, add them during the last 10 minutes of simmering.

9. 9

   Taste the soup and adjust the seasoning with more salt or pepper if needed before serving.

   Ongeveer 1 min