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Beef And Vegetable Soup No. 1

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Recipe

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.

 

Yield

6 servings

Prep

2 hrs

Cook

1 hrs

Ready

4 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 pounds beef soup bones
meaty, sawed into pieces
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1 each onions
halved
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2 each carrots
quartered
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1 stalk celery
cut into 3 pieces
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1 small turnip
sliced, optional
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12 each peppercorns
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1 each bay leaves
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1 pinch thyme
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4 each parsley leaves
sprigs
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3 pints beef stock
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3 tablespoons lard
from stock
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1 large onions
chopped
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1 cup carrots
diced
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½ cup celery
diced
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½ cup turnip
diced, optional
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½ cup parsnips
diced, optional
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1 ½ pound beef
cross cut, shanks
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1 cup tomatoes
chopped
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1 teaspoon sugar
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1 tablespoon salt
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½ teaspoon black pepper
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¼ cup pearl barley
if used soup must be eated in a day or two
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Ingredients

Amount Measure Ingredient Features
1.8 kg beef soup bones
meaty, sawed into pieces
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1 each onions
halved
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2 each carrots
quartered
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1 stalk celery
cut into 3 pieces
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1 small turnip
sliced, optional
* Camera
12 each peppercorns
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1 each bay leaves
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1 pinch thyme
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4 each parsley leaves
sprigs
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1.4 l beef stock
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45 ml lard
from stock
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1 large onions
chopped
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237 ml carrots
diced
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118 ml celery
diced
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118 ml turnip
diced, optional
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118 ml parsnips
diced, optional
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680.4 g beef
cross cut, shanks
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237 ml tomatoes
chopped
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5 ml sugar
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15 ml salt
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2.5 ml black pepper
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59 ml pearl barley
if used soup must be eated in a day or two
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Directions

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 to 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 to 3 tablespoons of it for the soup.

SOUP: Place fat in soup kettle and sauté 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 1½ hours or until beef is tender.

Soup is ready to serve. Soup improves when served the next day.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 42249% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 1514mg 63%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 69g
Vitamin A 146% Vitamin C 16%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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