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Beef & Vegetable Soup No. 2 (Instant Pot or not)

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Beef and Vegetable Soup No. 2 (Instant Pot or not)

A beef vegetable soup made with homemade stock made one day ahead, featuring tender shredded beef, diced vegetables, and fresh herbs. A comforting and flavorful meal loaded with beefy goodness.

 

Yield

8 servings

Prep

20 min

Cook

120 min

Ready

1 days
Trans-fat Free, Good source of fiber

Beef and Vegetable Soup No. 2

Making beef stock from scratch using beef ribs can truly elevate the flavor of your beef vegetable soup, as it adds a rich, robust taste that you simply can't get from store-bought stock.

The process of simmering beef ribs in water with aromatic vegetables and herbs extracts all the wonderful flavors and nutrients from the bones, resulting in a delicious and nutritious base for your soup.

When you use homemade beef stock in your beef vegetable soup, the tender shredded beef, diced vegetables, and fresh herbs will be beautifully enhanced by the deep, savory taste of the stock.

Beef and Vegetable Soup No. 2

The beef will be succulent and tender, while the vegetables will retain their natural flavors and textures, creating a perfect balance of tastes and textures in each spoonful.

The homemade beef stock also adds a level of comfort to the dish, as it imparts a rich, comforting warmth that is perfect for chilly days or when you're in need of a hearty meal.

Beef and Vegetable Soup No. 2

The beefy goodness that comes from using homemade stock is unparalleled, and it's sure to make your beef vegetable soup a family favorite.

Ingredients

Amount Measure Ingredient Features
Beef stock (made one day ahead)
5 pounds beef ribs
1 large onions
skin left on
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2 cloves, whole
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3 cloves garlic
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2 medium celery stalks
with leaves
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1 large carrots
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3 cups beef stock
low - no sodium
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Vegetables for soup
3 large carrots
cut in 1/2 inch dice
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2 large parsnips
cut in 1/2 inch dice
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2 medium celery stalks
cut in 1/2 inch dice
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6 each dill weed
sprigs fresh
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½ pound green beans
chopped 1 inch lengths
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2 each leeks
cut into thin strips
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¼ cup parsley leaves
chopped
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¼ cup dill weed
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
Beef stock (made one day ahead)
2.3 kg beef ribs
1 large onions
skin left on
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2 each cloves, whole
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3 each garlic
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2 each celery stalks
with leaves
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1 large carrots
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7.1E+2 ml beef stock
low - no sodium
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Vegetables for soup
3 large carrots
cut in 1/2 inch dice
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2 large parsnips
cut in 1/2 inch dice
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2 each celery stalks
cut in 1/2 inch dice
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6 each dill weed
sprigs fresh
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226.8 g green beans
chopped 1 inch lengths
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2 each leeks
cut into thin strips
* Camera
59 ml parsley leaves
chopped
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59 ml dill weed
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1 x salt and black pepper
to taste
* Camera

Directions

Beef stock from scratch

Beef and Vegetable Soup No. 2

How to make beef stock from scratch

Instant Pot Beef Stock

Place the beef ribs, bone side down, in the Instant Pot (or pressure cooker) pot.

Halve the onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1½ inches.

Set the Instant Pot to the soup or stock setting (or manually at high pressure setting) and adjust the time for 25 minutes. Once the cycle is complete, allow it to vent for about 15 to 20 minutes naturally. Release pressure, if any and proceed.

Beef and Vegetable Soup No. 2

Stove-top Stock

Place the beef ribs in a soup pot.

Halve the onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1½ inches.

Cook, covered, for 1½ hours or longer until meat is very tender.

Beef and Vegetable Soup No. 2

Remove meat, cool slightly, and shred from the bones, trimming and discarding all fat.

Beef and Vegetable Soup No. 2

Cool the meat thoroughly. Wrap well and refrigerate until ready to use.

Discard bones.

Strain stock, discard solids, and cool completely.

Refrigerate overnight.

> If you use an Instant Pot and start first thing in the morning, you may be able to make this recipe on the same day.

Beef and Vegetable Soup No. 2

Remove and discard all the fat that has risen to the top before use.

Beef and Vegetable Soup No. 2

To make soup

Return de-fatted stock to a large soup pot. Bring reserved meat to room temperature.

Beef and Vegetable Soup No. 2

Add diced carrots, parsnips, celery, and dill sprigs. Bring to a boil slowly.

Reduce the heat to a simmer, covered, and cook for 15 minutes.

Add green beans and leeks; simmer for an additional 10 minutes.

Remove dill sprigs.

Add reserved meat and half the chopped parsley and dill.

Season with salt and pepper to taste; cook 3 to 4 minutes more to heat through.

Add the remaining chopped parsley and dill, then serve it steaming hot.

Beef and Vegetable Soup No. 2



* not incl. in nutrient facts Arrow up button

Comments


sean

Outstanding, well worth the effort. Loads of beef, tons of flavor. I couldn't find parsnips so used extra carrots, and added a couple of dice potatoes.

 

 

Nutrition Facts

Serving Size 482g (17.0 oz)
Amount per Serving
Calories 185077% from fat
 % Daily Value *
Total Fat 159g 245%
Saturated Fat 67g 337%
Trans Fat 0g
Cholesterol 356mg 119%
Sodium 487mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 172g
Vitamin A 173% Vitamin C 27%
Calcium 11% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
 

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