Beef Base

Beef Base
Yield: 10 cups Active Time 10 mins Total Time 45 mins


  • 2 tablespoons unsalted butter
  • 1 large onion, with skin, quartered
  • 1 large carrot, cut in thirds
  • 2 large garlic cloves, crushed
  • 3 dried bay leaves
  • 1/2 cup dry red wine
  • 3 32 ounce cartons lower sodium beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Make It

1. In a large pot, melt butter on medium-high. Add onion, carrot, garlic and bay leaves. Cook, stirring occasionally, until onion and carrot are starting to brown, about 5 minutes. Remove from heat and add wine. Return to heat. Cook and stir to scrape up any browned bits from the bottom of the pan.

2. Add beef broth, salt, and pepper and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Strain through a fine mesh sieve. Discard solids.


  • In a large pot heat 1 Tbs. olive oil over medium-high heat. Add 2 1/2 cups chopped zucchini, 2 cups chopped carrots, 1 1/2 cups chopped celery, and 3 cloves minced garlic. Cook, stirring occasionally, until vegetables have browned a bit, about 10 minutes. Add beef base and bring to a boil. Stir in 8 oz. dry ditalini pasta and one 15-oz. can kidney beans, rinsed and drained. Reduce heat to medium and cook until carrots and pasta are tender, about 8 minutes.
  • Nutrition analysis per serving: 234 calories, 11 g protein, 30 g carbohydrate, 7 g total fat (3 g sat. fat), 10 mg cholesterol, 3 g fiber, 6 g total sugar, 142% Vitamin A. 20% Vitamin C, 514 mg sodium, 8% calcium, 12% iron
Double Beef Soup
  • Add 3 cups chopped parsnips, 3 cups sliced carrots, and 1/4 tsp. freshly ground black pepper to the beef base. Cover and bring to a boil. Reduce heat and simmer for 10 minutes. Just before serving stir in 1 lb. very thinly sliced boneless beef sirloin and 1 Tbs. snipped fresh tarragon.
  • Nutrition analysis per serving: 253 calories, 24 g protein, 20 g carbohydrate, 7 g total fat (4 g sat. fat), 56 mg cholesterol, 5 g total fiber, 8 g total sugar, 207% Vitamin A, 26% Vitamin C, 551 mg sodium, 10% Calcium, 15% iron
French Onion Beef Soup
  • Preheat broiler. Cut 4 oz. bread into 1-inch pieces and place on a baking sheet. Broil until golden and crisp, 2 to 3 minutes. In a large pot, melt 2 Tbs. unsalted butter over medium-high heat. Add 6 cups thinly sliced onions. Cover and cook, stirring occasionally, until the onions are tender and golden, about 15 minutes. Remove from heat and add 1/4 cup dry red or white wine, or lower-sodium beef broth. Return to heat and stir to scrape up any browned bits from the bottom of the pan. Add half of the beef base, 1 tsp. snipped fresh sage, and 1/4 tsp. ground black pepper. Bring to a boil. Reduce heat and simmer 10 minutes. To serve, place ceramic bowls or ramekins on shallow baking pans. Fill bowls with soup and reserved croutons. Top each serving with 1 oz. sliced or shredded Gruyere cheese. Broil 4 to 5 inches from the heat until cheese is bubbly and melted.
  • Nutrition analysis per serving: 315 calories, 15 g protein, 26 g carbohydrate, 16 g total fat (9 g sat. fat), 46 mg cholesterol, 3 g fiber, 9 g total sugar, 9% Vitamin A, 20% Vitamin C, 553 mg sodium, 36% Calcium, 9% iron

Nutrition Facts

Amount Per Serving: cal. (kcal): 47, Fat, total (g): 2, chol. (mg): 6, sat. fat (g): 1, carb. (g): 1, Monounsaturated fat (g): 1, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): , sugar (g): 1, pro. (g): 3, vit. A (IU): 71, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): , Cobalamin (Vit. B12) (µg): , sodium (mg): 276, Potassium (mg): 16, calcium (mg): 24, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.