Welsh Family Kitchen

Pastrami Soup Ingredients: 1 lb Pastrami 2 Tbsp Olive oil 1 Yellow onion, Chopped 2 Carrots, sliced thinly 2 Celery stalks, chopped 3 cloves Garlic, minced 14 oz Diced tomatoes 4 cups Beef broth 2 Potatoes, peeled and diced 2 Bay leaves 1 tsp Dried thyme 1 tsp Paprika Salt and pepper (to taste) 1 tbsp Parsley, chopped, for garnish Procedures: Slice the carrots, celery, and onion, and chop the pastrami into bite-sized pieces. Sauté the Vegetables in a large soup pot, in the olive oil. Add the onions and sauté for about 5-6 minutes, until they turn translucent and fragrant. Add the garlic, carrots, and celery to the pot, and continue to sauté for another 4-5 minutes until the vegetables are slightly softened. Stir in the chopped pastrami, paprika, thyme, salt, and pepper. Cook together for 3-4 minutes so the pastrami can release its smoky flavor into the veggies and oil. Add the beef broth and the diced tomatoes (with juice). Add the bay leaves. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low and cover the pot. Let the soup simmer for 30-40 minutes, stirring occasionally. After 30 minutes, add the diced potatoes to the pot. Continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender. Garnish with chopped parsley Notes: 2026-06-26 Added to our cookbook. 06/26/2026