Beef & Vegetable Soup No. 2 (Instant Pot or not)
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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 servingsPrep
20 minCook
120 minReady
1 days
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.
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.
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 |
|
| 2 |
cloves, whole
|
*
|
|
| 3 | cloves |
garlic
|
|
| 2 | medium |
celery stalks
with leaves |
|
| 1 | large |
carrots
|
|
| 3 | cups |
beef stock
low - no sodium |
|
| Vegetables for soup | |||
| 3 | large |
carrots
cut in 1/2 inch dice |
|
| 2 | large |
parsnips
cut in 1/2 inch dice |
*
|
| 2 | medium |
celery stalks
cut in 1/2 inch dice |
|
| 6 | each |
dill weed
sprigs fresh |
*
|
| ½ | pound |
green beans
chopped 1 inch lengths |
|
| 2 | each |
leeks
cut into thin strips |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| ¼ | cup |
dill weed
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Beef stock (made one day ahead) | |||
| 2.3 | kg |
beef ribs
|
|
| 1 | large |
onions
skin left on |
|
| 2 | each |
cloves, whole
|
*
|
| 3 | each |
garlic
|
|
| 2 | each |
celery stalks
with leaves |
|
| 1 | large |
carrots
|
|
| 7.1E+2 | ml |
beef stock
low - no sodium |
|
| Vegetables for soup | |||
| 3 | large |
carrots
cut in 1/2 inch dice |
|
| 2 | large |
parsnips
cut in 1/2 inch dice |
*
|
| 2 | each |
celery stalks
cut in 1/2 inch dice |
|
| 6 | each |
dill weed
sprigs fresh |
*
|
| 226.8 | g |
green beans
chopped 1 inch lengths |
|
| 2 | each |
leeks
cut into thin strips |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 59 | ml |
dill weed
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Beef stock from scratch
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.
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.
Remove meat, cool slightly, and shred from the bones, trimming and discarding all fat.
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.
Remove and discard all the fat that has risen to the top before use.
To make soup
Return de-fatted stock to a large soup pot. Bring reserved meat to room temperature.
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.
