Baked Beef and Vegetable Soup

2 hours Prep: 30 minutes Cook: 2 hours

1554 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	pounds	beef, short ribs
1	each	onion	skin on studded with 2 cloves
3	each	garlic cloves	peeled and lightly crushed
4	each	black peppercorns	whole
4	cups	beef broth
3	small	leek	roots
3	each	carrots
3	each	celery stalks
8	each	mushrooms	cut in thin slices
2	cups	pasta	shaped, cooked until just tender
1	x	salt and black pepper	fresh ground, to taste
2	tablespoons	dill weed	fresh, chopped
2	tablespoons	parsley leaves	fresh, chopped

Directions

* Leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed ** Carrots cut into 1/4 x 2 inch julienne strips *** Celery stalks cut into 1/4 x 2 inch julienne strips Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool.

Shred from bones, discarding any fat and the bones.

Cover. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes.

Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.

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Nutrition Facts

Serving Size 562g

Amount per Serving

Calories 1554 74% of calories from fat

	% Daily Value*
Total Fat 128.0g	197%
Saturated Fat 54.0g	270%
Trans Fat 0.0g
Cholesterol 285mg	95%
Sodium 512mg	21%
Total Carbohydrate 24.0g	8%
Dietary Fiber 3.0g	10%
Sugars 4.0g
Protein 73.0g	146%