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Asian Beef and Vegetable Soup
• Cortney Horan

Asian Beef and Vegetable Soup

Another Soup Monday at Heather Lane Pottery Studio this week means we savored Asian Beef Vegetable Soup, a recipe from the cookbook Healthy Slow Cooker Revolution by America's Test Kitchen. We paired it with fresh baked ciabatta (Jim Lahey no-knead recipe).

Our Bee mug is filled with savory Asian Beef Vegetable soup.

This recipe is Whole30 compatible if you switch the soy sauce for coconut aminos.

Asian Beef and Vegetable Soup
Prep Time: 10 mins
Cook Time: 5-6 hrs on low or 3-4 hours on high
Serves: 8
 
Ingredients
  • 2 onions, chopped fine
  • 6 cloves garlic minced
  • 2 tablespoon tomato paste
  • 2 tablespoons grated fresh ginger
  • 2 tsp toasted sesame oil
  • 2 cups chicken broth
  • 1 cup water
  • 2  carrots peeled and sliced 1/4 inch thick
  • 1/2 ounce dried shiitake mushrooms, rinsed and minced
  • 1 1/2 lbs beef blade steaks, 3/4 to 1 inch thick, trimmed of all visible fat, cut 1 inch pieces
  • 12 ounces sugar snap peas, strings removed cut into 1-inch pieces
  • 16 ounces of button mushrooms, sliced
  • 4 scallions, sliced thin
  • 2 tablespoons soy sauce or coconut aminos
Instructions

  1. Microwave onion, garlic,tomato paste,1 tablespoon of ginger, and oil in bowl, stirring occasionally until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth, water, carrots, and mushrooms, then stir in the beef.  Cover and cook until beef is tender, 5 to 6 hours on low or 3 to 4 hours on high. 

  2.  Microwave snap peas and button mushrooms with 1 tablespoon water in covered bowl, stirring occasionally, until tender, about 3 minutes. Drain, add to crockpot with scallions, soy sauce and 1 tablespoon fresh ginger.  Season with salt and pepper. Serve.

Our recipe comes from Healthy Slow Cooker Revolution by America's Test Kitchen.