Beef Vegetable Soup

fenway
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!

Beef Vegetable Soup

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
  1. the broth
  2. 3 lbbone in short ribs
  3. 1onion cut in 4 chunks, peeled
  4. 3garlic cloves, peeled, kept whole
  5. 2 stalkscelery with leafy tops, cut into chunks
  6. 1large carrot, cut into chunks
  7. 1 tbspolive oil
  8. 1 tspdryed thyme
  9. 1/2 tsppepper and salt to taste
  10. 10whole black peppercorns
  11. 8 cuplow sodium or unsalted beef broth
  12. soup
  13. 6 oztiny button mushrooms, whole or cut in half
  14. 15 ozcan diced tomatos with the juice
  15. 4medium carrots, sliced
  16. 3celery stalks, sliced
  17. 1large onion, chopped
  18. 2garlic cloves, minced
  19. 24tiny baby red potatoes, preboiled just until tender, diced or sliced
  20. 1 tspfresh lemon juice
  21. 1 tbsphot sauce, such as Frank’s Red Hot brand
  22. 1/2 tsppepper and salt to taste
  23. 1 tspbutter, salted or unsalted
  24. 2 tbspfresh grated romano cheese
  25. 2 tbspfresh chopped herbs, I used basil, thyme and chives

Cooking Instructions

4 hrs
  1. 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. 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. 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. 4

    Strain broth, discard vegetables and reserve short ribs.

  5. 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. 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. 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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fenway
fenway @Fenway
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“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.
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