Vegetable Beef Soup
Source of Recipe
Copper's
Recipe Introduction
I love to make soup, any kind of soup! But, I especially love to make this one on a cold and dreary day.
List of Ingredients
1 large cross-cut soup bone, with meat attached
1 cup carrots, sliced thinly
1 cup celery, sliced thinly
1 cup onions, diced
2 medium sized potatoes, peeled and diced
1 can diced tomatoes (discard 1/2 of the juice)
1/2 package frozen baby lima beans
1/2 package frozen green beans
1/4 cup small dried pasta (I prefer Ditalini)
2 Bouillon cubes (I use Maggi's Beef Ribs Flavor)
Fines Herbes, to taste, or combination of any herbs
Salt and pepper, to taste
Additional fresh or frozen vegetables may also be added.
Recipe
Place the soup bone in a large soup pot filled 3/4 full with water. Add the bouillon cubes and bring just to a boil. Cover, reduce heat to and simmer until meat is very tender (two to three hours), skimming the meat broth as necessary. Remove the bone and meat and when cool enough to handle chop the meat into bite sized pieces and return it to the soup pot, along with the bone, as you will still get a lot of good flavor from it while cooking the vegetables.
Add the carrots, celery, onions, and potatoes and cook for 5 minutes then add the frozen vegetables. When the vegies are almost tender add the tomatoes and the pasta. Now, season with salt and pepper and the herbs. Recover, and continue cooking on very low until ready to serve, stirring as necessary.
If a lower fat version is desired, just cool the soup in the refrigerator overnight. Before reheating lift off the accumulated fat and discard it. Add a little more herbs to the soup to replace those discaded along with the fat.
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