Old Fashioned Soup

Old Fashioned Soup

During rainy days, often times my family request soup for breakfast. I always think of recipes that will give them nutrients that helps them go through their busy day. 

What to Prepare:

350 g beef kenchi

5 cups water

4 cloves of garlic, crushed

1 medium (50 g) onion sliced

1 (100 g) small carrot, diced

1 small (100 g) potato, diced

1 can (227 g) Del Monte Tomato Sauce

9 stalks (200 g) Baguio pechay, cut into strips

1/4 cup evaporated milk

Start Cooking:

Boil kenchi in water for 1 hour or until tender, drain; reserve 3 cups beef stock. Dice meat.

Saute garlic, onions, and beef. 

Add carrots, potatoes, beef stock and Del Monte Tomato Sauce.

Season with salt and pepper to taste.

Simmer until vegetables are tender.

Add pechay. Simmer until cooked.

Stir in milk. Serve.

Did you know?

Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.