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!
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!
Cooking Instructions
- 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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