Autumn Soup
Chef Tom Jacobs

1/2 pound boneless top sirloin cut into 1/4 inch pieces
1 Celery rib, chopped
1 Carrot, chopped
1 Onion (medium size), chopped
1 Tablespoon of garlic, chopped
1/2 teaspoon of thyme, dried
1/2 teaspoon of white pepper
2 cans (14 oz. size) of beef broth
1 can (28 oz.) whole tomotatoes in juice, chopped
1 cup water
1/2 teaspoon salt
1 - 9 oz. package beef ravioli, or 8 oz. package beef tortellini
1 loaf sourdough or French bread & some butter

Brown boneless top sirloin. Cook in pan until browned, stirring. Chop and add celery rib, carrot and onion. Add chopped garlic, thyme and white pepper. Cook, stirring, 3 minutes until veggies are lightly browned. Add beef broth, chopped whole tomatoes, water and salt. Bring to boil, then reduce heat to medium and cook 20 minutes, until veggies are almost tender.
If you are making this ahead of time or the night before, refrigerate the above then approx. 1/2 hour before serving (maybe longer depending upon the quantity and the number of cold ravioli/tortellini pkgs.) put on stove, and heat beef ravioli or tortellini.

Serve hot with slices of good sourdough or French bread & some butter.

Makes 8 cups of soup

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