Beef And Vegetable Soup No. 1

Name: Beef And Vegetable Soup No. 1
Prep time: P2H
Cook time: P1H
Total time: P4H
Yield: 6
Cuisine: Fusion
Ingredients: beef soup bones; onions; carrots; celery; turnip; peppercorns; bay leaves; thyme; parsley leaves; beef stock; lard; onions; carrots; celery; turnip; parsnips; beef; tomatoes; sugar; salt; black pepper; pearl barley

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

Ingredients

POUNDS BEEF SOUP BONES
meaty, sawed into pieces *

EACH ONIONS
halved

EACH CARROTS
quartered

STALK CELERY
cut into 3 pieces *

SMALL TURNIP
sliced, optional *

EACH PEPPERCORNS *

EACH BAY LEAVES *

PINCH THYME *

EACH PARSLEY LEAVES
sprigs *

PINTS BEEF STOCK *

TABLESPOONS LARD
from stock *

LARGE ONIONS
chopped

CUP CARROTS
diced

CUP CELERY
diced

CUP TURNIP
diced, optional *

CUP PARSNIPS
diced, optional *

1 ½

POUND BEEF
cross cut, shanks

CUP TOMATOES
chopped

TEASPOON SUGAR

TABLESPOON SALT

TEASPOON BLACK PEPPER

CUP PEARL BARLEY
if used soup must be eated in a day or two

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.