Beef & Ravioli Soup

8
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"A good soup from the RSVP section of Ladies Home Journal. The Great Buffet in Sam's Town Hotel & Gambling Hall, Las Vegas."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (295.2 g)
  • Calories 176.2
  • Total Fat - 9.4 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 27.3 mg
  • Sodium - 444.2 mg
  • Total Carbohydrate - 16.1 g
  • Dietary Fiber - 2.8 g
  • Sugars - 5.6 g
  • Protein - 7.6 g
  • Calcium - 43.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 16.6 mg
  • Thiamin - 0.1 mg

Step 1

Toss sirloin, and 2 tablespoons flour in bowl.

Step 2

Melt 2 tablespoons butter in large Dutch oven over medium-high heat.

Step 3

Cook until beef is browned; transfer with slotted spoon to bowl.

Step 4

Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven.

Step 5

Cook, stirring, 3 minutes, until vegetables are lightly browned.

Step 6

Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt.

Step 7

Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender.

Step 8

Add beef ravioli; cook 10 minutes, stirring occasionally.

Step 9

Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth.

Step 10

Stir into soup; bring to boil and boil 1 minute.

Tips & Variations


No special items needed.

Related

Mikekey

Great bowl of soup. I couldn't find beef ravioli so used a four-cheese which worked fine. I liked the idea of thickening the soup so it was almost a stew. Thanks for a keeper.

review by:
(21 Nov 2015)