Beef & Ravioli Soup
February 24, 2015
"A good soup from the RSVP section of Ladies Home Journal. The Great Buffet in Sam's Town Hotel & Gambling Hall, Las Vegas."
- 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
Toss sirloin, and 2 tablespoons flour in bowl.
Melt 2 tablespoons butter in large Dutch oven over medium-high heat.
Cook until beef is browned; transfer with slotted spoon to bowl.
Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven.
Cook, stirring, 3 minutes, until vegetables are lightly browned.
Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt.
Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender.
Add beef ravioli; cook 10 minutes, stirring occasionally.
Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth.
Stir into soup; bring to boil and boil 1 minute.
Tips & Variations
No special items needed.