Nut Free

Reserve the shredded beef and tomato pieces to make Hearty Beef Stew (recipe above). Refrigerate the stock in airtight containers for up to 30 days or freeze for up to 6 months.

This recipe uses the shredded meat and tomato pieces left over from making the beef stock (recipe follows). Serve over egg noodles or rice.

You will need to make the stock at least 1 day before you make the soup.

You can make this soup through step 2 the day before your dinner; refrigerate, covered, until you’re ready to finish.

This soup derives its body and rich flavor from pureed broccoli stems and florets.

Buying beets with the greens attached—as required for this recipe—is a sure way to know they’re fresh. Beets are often cooked before they’re peeled or cut to keep nutrients intact. Here, the prep work is done first without sacrifice: The juices that result make up the nutritious broth and give the soup its deep flavor and color.

The stock must be refrigerated at least 6 hours; make it 1 day ahead.