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Beef And Vegetable Soup No. 1

 

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.
164

Yield

6

servings

Prep

2

hrs

Cook

1

hrs

Ready

4

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 42249% of calories 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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