Macaroni, beef and corn soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

250 g. of beef with bones (short ribs or shanks)
1 whole garlic
1 whole onion
a bunch of leeks
5-6 peppercorns
salt
1-1/2 c. of elbow or shell macaroni
1 c. of canned whole corn kernels, drained
1 can or packet of cream of mushroom soup

Cooking procedure :

Cook the beef in plenty of water together with the whole garlic, onion, peppercorns, leeks and salt. Remove scum as it rises. Simmer until the beef is tender (about two to two-and-a-half hours). Remove the beef from the broth and cool. Separate the meat from the bones. Cut the meat into chunks or cubes (how big or how small depends on your preference). Set aside.

Strain the broth and measure about six cups. Reheat. Cook the macaroni in the broth. When the macaroni is almost done, add the beef cubes (or chunks) and corn kernels. Dilute the mushroom soup with a cup of broth or water. Pour into the cooking pan, stirring. Simmer until the soup thickens.

Off the fire, adjust the seasonings and add some chopped parsley.

Serve with toast spread with herbed butter.

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April 11, 2005  Print This Post   
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Comments

One Response to “Macaroni, beef and corn soup”
  1. anna park says:
    October 3, 2007 at 1:45 pm

    pwede rin po ba ang chicken or pork as subtitude

    Reply
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