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| Home -> [Beef, Soups & Stews, Vegetables] -> [Vegetable beef soup [3-+ hours] Recipe] |
Vegetable beef soup [3-+ hours]
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Beef, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| | GROUP_A | | 4
| lbs | Cross Cut Beef Shanks | | 8
| cup | Water | | 3
| | Cloves Garlic (finely | | | -chopped) | | 1
| large | Onion (caorsely chopped) | | 1
| tsp | Salt | | 1
| tsp | Fresh Ground Black Pepper | | 1
| | Bay Leaf | | 1
| | Carrot (finely chopped) | | 1
| | Stalk Celery (broken into | | | -three pieces, with leafs | | 4
| | Beef Bouillon Cubes | | | GROUP_B | | 3
| cup | Tomato Juice | | 1
| tsp | Thyme | | 8
| med | Mushrooms | | 5
| | Carrots (coarsely sliced) | | 3
| | Stalks Celery (chopped) | | 2
| | Potatoes (one inch cubes) | | 1
| cup | Each, Fresh or Frozen | | | Peas, Corn & Green Beans |
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Procedures:
| 1 | Brown beef in bottom of dutch oven over medium-high heat. | | 2 | Add water and bring to a boil. | | 3 | Skim foam. | | 4 | Add all remaining group "a" ingredients,cover and bring to gentle boil. | | 5 | Cook for approximately three hours. | | 6 | Remove from heat. | | 7 | Strain liquid; discard all solids except the beef. | | 8 | Remove all lean meat from bones, cube and return to broth. | | 9 | Except for the potatoes, add all group "b" ingredients and simmer for 20 minutes. | | 10 | Add the potatoes during the last 10 minutes. | | 11 | Skim excess fat before serving (easiest when soup has been refrigerated). |
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