Beef Vegetable Soup. Browse & Discover Thousands of Book Titles, for Less. Loved it because I used this as a"sample" and created my own. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain.
Soup from scratch requires making stock from bones, chopping vegetables and an all day simmer.
First, choose ground beef, a quick-cooking, but hearty, meat option.
So many beef soups are watery and dull.
You can have Beef Vegetable Soup using 25 ingredients and 10 steps. Here is how you cook it.
Ingredients of Beef Vegetable Soup
- Prepare of THE BROTH.
- You need 3 lb of bone in short ribs.
- It's 1 of onion cut in 3 chunks, peeled.
- Prepare 3 of garlic cloves, peeled, kept whole.
- Prepare 2 of stalks celery with leafy tops, cut into chunks.
- You need 1 of large carrot, cut into chunks.
- You need 1 tbsp of olive oil.
- You need 1 tsp of dryed thyme.
- It's 1/2 tsp of pepper and salt to taste.
- Prepare 10 of whole black peppercorns.
- It's 8 cup of low sodium or unsalted beef broth.
- It's of SOUP.
- You need 6 oz of tiny button mushrooms.
- Prepare 15 oz of can diced tomatos with the juice.
- It's 4 of medium carrots, sliced.
- It's 3 of celery stalks, sliced.
- It's 1 of large onion, chopped.
- You need 2 of garlic cloves, minced.
- Prepare 24 of tiny baby red potatoes, preboiled just until tender.
- It's 1 tsp of fresh lemon juice.
- You need 1 tbsp of hot sauce, such as frames brand.
- Prepare 1/2 tsp of pepper and salt to taste.
- Prepare 1 tsp of butter, salted or unsalted.
- It's 2 tbsp of fresh grated romano cheese.
- You need 2 tbsp of fresh chopped herbs, I used basil, thyme and chives.
The thing that sets this beef soup recipe apart from the rest is the broth. It's slightly thickened so it's more like a thinnish gravy. It's infused with herb flavour and also gets an extra depth of flavour from the secret ingredient: red wine. Place roast in a large Dutch oven.
Beef Vegetable Soup instructions
- MAKE BROTH.
- Preheat oven to 450.
- Heat oil in a large skillet, add short ribs seasoned with salt and pepper and brown all sides.
- Add vegetables for the broth, the onion, carrot, celery, garlic, thyme and the the and peppercorns. Transfer to oven and roast until short ribs are brown, about 25 minutes.
- Transfer all skillet ingredients to stockpot, add broth, bring to a boil then lower neat and simmer, partially cover pot and simmer on low until short ribs are very te nder 2 to 2 1/2 hours.
- Strain broth, discard vegetables and reserve short ribs..
- MAKE SOUP.
- Skim off any excess fat from broth and add broth to clean stckpot, bring to a simmer. Meanwhile melt the butter in a small skillet and cook mushrooms until tender, about 5 minutes.
- Add mushrooms, tomatos with juice, carrots, onion, celery, garlic,lemon, hot sauce and pepper to stock , simmer until vegetables are tender about 1 hour, add potatos and romano cheese and simmer 10 minutes more.
- Remove meat from bones of short ribs and cut meat I p into bite size pieces and add to soup, heat through, add herbs and taste to see if it needs salt or pepper.
Add the water, barley, onion, celery, salt and pepper; bring to a boil. Vegetable beef soup is super comforting and hearty. This recipe calls for potatoes, corn, butter beans and more. It's perfectly hearty and filling thanks to the abundance of vegetables and the tender chunks of beef. One of my favorites was a big pot of homemade vegetable beef soup - it's the perfect easy soup recipe to feed the family.
