Beef & Ravioli Soup
Created by lazyme on February 24, 2015
- Servings: 8
- Prep Time: 20m
- Cook Time: 30m
- Recipe #17566
Ingredients
- 1/2 pound boneless beef top sirloin (cut into 1/4-inch dice)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 rib celery, chopped
- 1 carrot, chopped
- 1 chopped yellow onion
- 1 tablespoon fresh chopped garlic
- 1/2 teaspoon thyme
- 1/2 teaspoon white pepper
- 2 cans (14 1/2 ounce) beef broth
- 1 can (28 ounce) whole tomatoes (in juice, chopped)
- 1 cup water
- 1/2 teaspoon salt
- 1 package (9 ounce) ravioli (refrigerated beef ravioli)
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 2 tablespoons water
How to Make
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Step 1: Toss sirloin, and 2 tablespoons flour in bowl.
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Step 2: Melt 2 tablespoons butter in large Dutch oven over medium-high heat.
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Step 3: Cook until beef is browned; transfer with slotted spoon to bowl.
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Step 4: Add celery, carrot, onion, garlic, thyme and white pepper to Dutch oven.
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Step 5: Cook, stirring, 3 minutes, until vegetables are lightly browned.
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Step 6: Add broth, tomatoes, 1 cup water, reserved beef, and 1/2 teaspoon salt.
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Step 7: Bring to boil; reduce heat to medium and cook 20 minutes, until vegetables are tender.
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Step 8: Add beef ravioli; cook 10 minutes, stirring occasionally.
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Step 9: Meanwhile, combine 2 tablespoons flour and 1 tablespoon cornstarch with 2 tablespoons water in cup until smooth.
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Step 10: Stir into soup; bring to boil and boil 1 minute.
Nutritional Facts
- 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