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Giardiniera Beef Soup
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5 from 1 vote

Giardiniera Beef Soup

A soup inspired by the Chicago Italian Beef Sandwich but with lots and lots of homemade giardiniera
Prep Time1 hour
Cook Time3 hours
Rest time1 day
Total Time1 day 4 hours
Course: Main Course, Soup
Cuisine: American, Chicago, Italian
Keyword: Mash-Up, Soup
Servings: 2 servings
Calories: 1161kcal

Ingredients

Beef and Broth

  • 3-4 pound top or eye round roast
  • 2 teaspoons salt
  • 1 tablespoon cracked black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon crushed red pepper
  • 6 cups broth

Giardinera

  • 1 cup chopped cauliflower
  • 1 cup chopped red pepper
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped jalapeno
  • 1 cup chopped olives
  • 2 cloves garlic minced
  • 1 cup olive oil
  • 1 cup red vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon celery salt

For the soup

  • Bread

Instructions

  • Note- I say 2 servings cause that is the soup part at the end, but there is lots of extra beef, broth, and giardiniera so you can make many more servings or make sandwiches from it

Beef and Broth

  • Season the beef with all the seasonings listed until it is fully coated. Place on a rack over a roasting pan and add the broth to the pan. Allow to sit for 30 minutes until about room temp.
  • Preheat oven to 225
  • NOTE- bullion is most traditional but use whatever stock option you have or love.
  • Cook the roast at 225 for about 3-4 hours until 135 in the center. Remove from heat and allow to cool for 30 minutes.
  • Pour the broth into a container, and wrap the beef. Store in the fridge overnight
  • The next day, slice the meat as thin as you possibly can.

Giardiniera

  • Mix the cauliflower, red pepper, carrot, celery, and jalapeno in a bowl. Season heavily with salt and cover with water. Allow to sit in the fridge for a day.
  • The next day, strain and rinse. Add to a bowl with the remaining ingredients and stir to combine.

Make the soup

  • Add about 1 cup of giardiniera to a frying pan on medium high heat. Allow to simmer for 5 minutes.
  • Add in 2 cups of the broth. Bring to a simmer.
  • Place about 1/2 cup of the sliced beef into two bowls.
  • Split the simmering giardiniera and broth between the bowls. Top with bread and serve.

Nutrition

Calories: 1161kcal | Carbohydrates: 24g | Protein: 99g | Fat: 102g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 50g | Cholesterol: 332mg | Sodium: 677mg | Potassium: 1200mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1100IU | Vitamin C: 139mg | Calcium: 212mg | Iron: 11mg