After the holidays the leftovers can be abundant. I usually cook beef on Christmas day, not a rib roast, but a tenderloin. Beef Tenderloin is buttery and it melts in your mouth, and I know it’s on the expensive side, so I like to utilize the entire roast, even the next day. This year I prepared a tomato beef and greens soup – simple, satisfying and delicious.
I decided to make this hardy pot of soup with the remaining slices of beef. Soup is always a favorite and anything that you can add to a pot of broth, makes mealtime deliciously easy. Preparing a beef soup in a tomato base with greens is as simple as I can be, and what makes it fun is adding other leftover or pantry items like potatoes, dried pasta or roasted vegetables, for a medley of flavors.
After a half hour or so, you have one delicious pot of soup. I just love the warm tomatoey mix of flavors because they remind me of a comforting lightened-up Italian meal. Maybe it’s the aromatics of the oregano, or the small bits of pasta floating about, or the chunks of tender beef in this soup, but what I do know is that it just hits the spot after a couple of days of Christmas cheer.
1/2 pound of cooked beef, any cut
1 onion sliced thickly
1 clove of garlic
2 cups crushed tomatoes
2 cups beef broth
1 teaspoons dried oregano leaves
1 bunch mustard greens, or swiss chard – removed from stem and roughly chopped
2/3 cup mini pasta or macaroni
salt & pepper
olive oil for cooking
- Cut beef into large cubes, set aside.
- In a large Dutch oven or stock pot, add 2 teaspoons of olive oil and place over medium heat. Add onion and garlic, stir. Cook for 3 minutes.
- Add tomatoes, broth, and oregano stir. When boiling, add mustard greens and stir. Turn heat to simmer and cover pot with lid. Cook for 20 minutes.
- Add beef, 1 /2 teaspoons salt, 1/2 teaspoon black pepper, stir. Cover with lid and simmer for 15 minutes.
- Add pasta and 1/2 cup hot water and stir. Cook for 6-10 minutes, depending upon size of pasta. Ladle into bowls and serve with a slice of rustic bread. Enjoy!