Beef And Vegetable Soup No. 1
A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.
Yield
6 servingsPrep
2 hrsCook
1 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef soup bones
meaty, sawed into pieces |
*
|
| 1 | each |
onions
halved |
|
| 2 | each |
carrots
quartered |
|
| 1 | stalk |
celery
cut into 3 pieces |
*
|
| 1 | small |
turnip
sliced, optional |
*
|
| 12 | each |
peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
thyme
|
*
|
| 4 | each |
parsley leaves
sprigs |
*
|
| 3 | pints |
beef stock
|
*
|
| 3 | tablespoons |
lard
from stock |
*
|
| 1 | large |
onions
chopped |
|
| 1 | cup |
carrots
diced |
|
| ½ | cup |
celery
diced |
|
| ½ | cup |
turnip
diced, optional |
*
|
| ½ | cup |
parsnips
diced, optional |
*
|
| 1 ½ | pound |
beef
cross cut, shanks |
|
| 1 | cup |
tomatoes
chopped |
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
pearl barley
if used soup must be eated in a day or two |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef soup bones
meaty, sawed into pieces |
*
|
| 1 | each |
onions
halved |
|
| 2 | each |
carrots
quartered |
|
| 1 | stalk |
celery
cut into 3 pieces |
*
|
| 1 | small |
turnip
sliced, optional |
*
|
| 12 | each |
peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
thyme
|
*
|
| 4 | each |
parsley leaves
sprigs |
*
|
| 1.4 | l |
beef stock
|
*
|
| 45 | ml |
lard
from stock |
*
|
| 1 | large |
onions
chopped |
|
| 237 | ml |
carrots
diced |
|
| 118 | ml |
celery
diced |
|
| 118 | ml |
turnip
diced, optional |
*
|
| 118 | ml |
parsnips
diced, optional |
*
|
| 680.4 | g |
beef
cross cut, shanks |
|
| 237 | ml |
tomatoes
chopped |
|
| 5 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
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.
