Beef Vegetable Soup

Name: Beef Vegetable Soup
Total time: 14400 s
Yield: 10 servings
Cuisine: American
Ingredients: 3 lb bone in short ribs; 1 onion cut in 4 chunks, peeled; 3 garlic cloves, peeled, kept whole; 2 stalks celery with leafy tops, cut into chunks; 1 large carrot, cut into chunks; 1 tbsp olive oil; 1 tsp dryed thyme; 1/2 tsp pepper and salt to taste; 10 whole black peppercorns; 8 cup low sodium or unsalted beef broth; 6 oz tiny button mushrooms, whole or cut in half; 15 oz can diced tomatos with the juice; 4 medium carrots, sliced; 3 celery stalks, sliced; 1 large onion, chopped; 2 garlic cloves, minced; 24 tiny baby red potatoes, preboiled just until tender, diced or sliced; 1 tsp fresh lemon juice; 1 tbsp hot sauce, such as Frank’s Red Hot brand; 1/2 tsp pepper and salt to taste; 1 tsp butter, salted or unsalted; 2 tbsp fresh grated romano cheese; 2 tbsp fresh chopped herbs, I used basil, thyme and chives

fenway @Fenway

This soup takes some time to simmer but has very little actual work to it. It is a very rich full of flavor stock packed full of fresh vegetables and tender beef. It freezes great as well!

fenway @Fenway

This soup takes some time to simmer but has very little actual work to it. It is a very rich full of flavor stock packed full of fresh vegetables and tender beef. It freezes great as well!

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Ingredients

4 hrs

10 servings

the broth
3 lbbone in short ribs
1onion cut in 4 chunks, peeled
3garlic cloves, peeled, kept whole
2 stalkscelery with leafy tops, cut into chunks
1large carrot, cut into chunks
1 tbspolive oil
1 tspdryed thyme
1/2 tsppepper and salt to taste
10whole black peppercorns
8 cuplow sodium or unsalted beef broth
soup
6 oztiny button mushrooms, whole or cut in half
15 ozcan diced tomatos with the juice
4medium carrots, sliced
3celery stalks, sliced
1large onion, chopped
2garlic cloves, minced
24tiny baby red potatoes, preboiled just until tender, diced or sliced
1 tspfresh lemon juice
1 tbsphot sauce, such as Frank’s Red Hot brand
1/2 tsppepper and salt to taste
1 tspbutter, salted or unsalted
2 tbspfresh grated romano cheese
2 tbspfresh chopped herbs, I used basil, thyme and chives

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Steps

4 hrs

1

MAKE BROTH: Preheat oven to 450°F. Heat oil in a large skillet, add short ribs seasoned with salt and pepper, and brown all sides.
2

Add vegetables for the broth; onion, carrot, celery, garlic, thyme, pepper, salt, and peppercorns. Transfer to oven and roast until short ribs are brown, about 25 minutes.
3

Transfer all skillet ingredients to stockpot, add broth, bring to a boil then lower heat to a simmer, partially cover pot and simmer on low until short ribs are very tender, 2 to 2 1/2 hours.
4

Strain broth, discard vegetables and reserve short ribs.
5

MAKE SOUP: Skim off any excess fat from broth and add broth to clean stockpot, bring to a simmer. Meanwhile melt the butter in a small skillet and cook mushrooms until tender, about 5 minutes
6

Add mushrooms, tomatos with juice, carrots, onion, celery, garlic, lemon, hot sauce and pepper to stock, simmer until vegetables are tender about 1 hour, add potatos and romano cheese and simmer 10 minutes more.
7

Remove meat from bones of short ribs and cut meat into bite size pieces and add to soup, heat through, add herbs and taste to see if it needs salt or pepper. Serve and enjoy.

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Cooksnaps

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fenway @Fenway

on September 10, 2015 19:03

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.