Beef Vegetable Soup
Katrina Grandquist
ingredients
- For the Broth:
- 8 Beef short ribs, with bones in
- 4 medium onions, washed, skins left intact, one studded with 10-12 cloves
- 4 celery stalks, cut in half
- 3 carrots, washed, tops off, cut in half
- 1 parsnip, washed
- 6 large cloves of garlic
- Oil, salt and pepper
- One quart organic sodium free beef or vegetable broth
- Water
- Herbs, to your liking (rosemary, bay leaf, etc.)
- For the soup.
- Beef broth (see above)
- 1 pint Garden Special (or if you like to make it more tomato-y, 1 quart)
- 1 cup diced onions peeled (or used frozen ones*)
- 1 cup sliced celery, about 1/2 "
- 1 cup carrots, peeled and sliced about 1/2 " thick
- Meat taken from the short ribs (see above)
- 2 cups diced potatoes, about 1/2 " dice*
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup chopped parsley
directions
- 1
Brtoh: Heat oven to 350 degrees. Rub all the ingredients above (excepting the broth and/or water) with a bit of oil and sprinkle with a little salt and freshly ground pepper. Dump them into a roasting pan and cook for at least 1 or 1 1/2 hours, until meat is brown and vegetables are caramelized. Dump meat and vegetables into a large soup pot, add broth and herbs and then water to cover. Bring to a boil, reduce heat, cover and simmer 4-6 hours. Remove short ribs and reserve (you will use the meat from the short ribs for the soup). Strain the rest for your broth.
- 2
For the Soup:
- 3
* If you prefer, you can add 2 cups of cooked (al dente) egg noodles or pasta (like small elbow macaroni) instead of potatoes. In either case, because they are already cooked, add with the frozen vegetables.
- 4
Combine the first 5 ingredients, bring to a boil, reduce heat, cover and simmer for 20 minutes. Add meat and potatoes, stir and bring back up to a simmer. Simmer for at least 10 minutes. Add frozen peas, stir and bring back up to simmer. Simmer for 5 more minutes. Serve with tossed salad and warm French bread or rosemary rolls.
Source: Pat Jackson
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