Spicy Beef and Onion Soup

Spicy Beef and Onion Soup

Garlicky, spicy, hot and healthy…that’s what this soup is. And those are characteristics that I absolutely love in any dish. I found a version of this recipe in the International Soup Book–and I’m happy I found it. Like usual I sort of add my own little spin on it. For example, in this soup recipe, the chef only adds green onions with no added white or yellow onions. I use leeks and onions and think it’s fabulous. I don’t think I’ve ever followed a recipe exactly the way it’s written. In fact, I don’t think I even follow my own recipes the same each time.
Anyway, everyone that has tasted this soup loves it. It’s very unique and very simple. Make this on a rainy, cold day and warm your bodies, spice up your home, and soothe your soul.

Ingredients
1 lb of chuck steak (or 2-3 ribeye steaks, or any braising beef)
4-6 leeks (or about bunches of green onions)
3 medium to large onions
5 cloves crushed, fresh garlic
2 tbls sesame chili oil
2 tsp crushed red pepper
1 tsp cayenne pepper
2-3 tbls kosher salt
1 tsp ground black pepper

· Cut beef in cubes and brown in olive oil in large saucepan on medium high heat. Add 8-10 cups of water, bring to boil and simmer for a couple hours until the meat is very tender. Skim as needed – especially at the beginning.
· In a fry pan brown the onions and leeks in a couple tbls of olive oil. Cook for about 5 minutes until tender and beginning to slightly brown.
· Add chili oil, salt, pepper to taste, crushed red pepper and stir in for a minute or two.
· Push mixture aside and add the garlic. If the oil has evaporated, add a bit over the garlic to make sure that the garlic cooks for about 45 seconds. Now just stir everything in the pan together and splash in a little soy sauce and a few tbls of water so that all the flavors pick up from the bottom of the pan.
· Now pour the onion mixture into the pot with the beef and bring to boil. Turn heat down and simmer for about 20 minutes.

Serving suggestion: Despite the fact that the soup is carb-free, it’s still very filling. I think it’s great served as a main dish with some warm, fresh artisan bread. You may want to have some Kleenex on hand…if you spice it up like I do, it might make your nose run. ; 0 )