Beef And Vegetable Soup Recipe

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Beef And Vegetable Soup

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :223

Ingrediants

BEEF BONE STOCK:
4 pounds meaty bones -- sawed into piece
1 onion -- halved
2 carrots -- quartered
1 celery stalk -- cut into 3 pieces
1 small turnip (optional) -- sliced
12 peppercorns
1 bay leaf
pinch of thyme
4 parsley stalks
SOUP:
3 pints beef bone stock with fat removed
3 tablespoons fat from stock
1 large onion -- chopped
1 cup diced carrot
1/2 cup diced celery
1/2 cup diced turnip (optional)
1/2 cup diced parsnip (optional)
1 1/2 pounds cross cut shanks
1 cup chopped tomatoes
1 teaspoon sugar
1 tablespoon salt
1/2 teaspoon pepper
1/4 cup barley -- (if used, soup must be eaten in a day or two)

Preparation

STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 tablespoons of it for the soup.

SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day.