Best Winter Day Soup Ever!

Jan 31st, 2010 | By | Category: For Senior Women

I have a file I call ‘Best Winter Day Soups Ever!’   So whether it is a winter blizzard with snow piling up or a cloudy, rainy day in January in nosnow country,  I experience this pull to the kitchen to make a pot of soup.  My husband, now a retired school teacher, a colleague  of his  and also a friend of ours,  had a standing ‘snow day’ dinner date in one of our homes with a pot of cassoulet.   This rich, slow-cooking bean soup comes from the south of France and was a favorite of these two teachers of French.   

When we started this tradition, we used a recipe  that was probably original…it was long, laborious but really, Really, REALLY good.  Over the years, we found different cassoulet recipes that proved to be less time consuming but equally good.  The bonus to cassoulet is its deep, rich, hearty,  satisfying flavor.  This recipe is one of the newer, quicker and easier recipes that our friend found and that we thoroughly enjoyed with some French bread  and red wine.   


1 1/4 lbs boneless beef top sirloin beef steak cut 3/4 in thick 

1 T olive oil  

1/2 tsp salt  

1/4 tsp pepper

1 1/2 tsp olive oil

2 medium carrots cut into 1/4 in thick slices

2 small onions each cut lenthwise into 8 wedges

8 oz cremini or button mushrooms quartered

1/4 cup dry white wine

2   16 oz cans small white beans, drained and rinsed

14 1/2 oz can diced tomatoes with garlic and onion, undrained

Cut steak into 3/4 in pieces.  In large nonstick skillet, heat 1 T olive oil over med high heat till hot.  Stir fry beef in 2 batches, 1-2 minutes each or till outside is not pink.   Remove from skillet- season with salt and pepper.   

In same skillet, heat 1 1/2 tsp oil over med heat till hot.  Add carrots and onions.  Stir fry 5 minutes or till crisp tender.  Stir in mushrooms and wine.  Continue stir-frying 5 min.  Stir in beans and tomatoes.  Cook 3 minutes.  Return beef to skillet.  Cook 2 min till hot.  Serves 4.

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