1½ cups frozen corn, undrained
1 cup frozen peas, undrained
⅓ cup fresh parsley, hand-chopped
1 tsp sorghum syrup (Mama’s secret)
Salt & pepper to taste
Instructions
Brown beef: Pat dry → season. Heat Dutch oven until smoking hot. Brown half beef in single layer → drain 90% fat (save 1 tbsp). Scrape fond. Repeat with remaining beef.
Sauté aromatics: Heat reserved fat + 1 tbsp oil until medium-high. Add onions + carrots + celery → sauté 3 mins. Add garlic → 1 min. Scrape fond.
Simmer base: Pour in broth + tomatoes → scrape ALL fond → return beef → add herbs → cover → simmer 30 mins on lowest heat.
Add veggies: Add potatoes → simmer 20 mins covered. Stir in green beans → 15 mins. Add corn + peas → 5 mins.
Serve: Stir in parsley → rest 15 mins off heat → serve with cornbread.
Notes
Critical: Never rinse tomatoes—water = flavor gold.
Always rest soup 15 mins—jumping = gummy texture.
Tools: Dutch oven, wooden spoon, box grater.
Allergy note: Contains dairy (in broth if using marrow). GF swap: Use GF broth (add 1 tsp xanthan gum).
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