Baked Beef & Vegetable Soup
Yield
6 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, short ribs
|
|
| 1 | each |
onions
skin on studded with 2 cloves |
|
| 3 | each |
garlic cloves
peeled and lightly crushed |
|
| 4 | each |
black peppercorns
whole |
*
|
| 4 | cups |
beef stock
|
|
| 3 | small |
leeks
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, short ribs
|
|
| 1 | each |
onions
skin on studded with 2 cloves |
|
| 3 | each |
garlic cloves
peeled and lightly crushed |
|
| 4 | each |
black peppercorns
whole |
*
|
| 946 | ml |
beef stock
|
|
| 3 | small |
leeks
roots |
*
|
| 3 | each |
carrots
|
|
| 3 | each |
celery stalks
|
|
| 8 | each |
mushrooms
cut in thin slices |
|
| 473 | ml |
pasta
shaped, cooked until just tender |
*
|
| 1 | x |
salt and black pepper
fresh ground, to taste |
*
|
| 3E+1 | ml |
dill weed
fresh, chopped |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
- Leeks roots trimmed and 1 inch of green left on cut into ¼ x 2 inch julienne strips well washed ** Carrots cut into ¼ x 2 inch julienne strips *** Celery stalks cut into ¼ x 2 inch julienne strips Preheat oven to 350℉ (180℃). Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1½ 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.
