Beef and Vegetable Soup Recipe

Name: Beef and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds soup bones meaty, sawed into chunks; 1 each onions halved; 2 each carrots quartered; 1 each celery stalks outer stalk, cut into pieces; 1 small turnip sliced, optional; 12 each peppercorns; 1 each bay leaves; 1 pinch thyme; 4 each parsley sprigs; 3 pints stock from previous ingredients, with fat removed; 3 tablespoons lard from stock; 1 large onions chopped; 1 cup carrots diced; 1/2 cup celery diced; 1/2 cup turnip diced, optional; 1/2 cup parsnips diced, optional; 1 1/2 pounds beef shanks cross cut; 1 cup tomatoes chopped; 1 teaspoon sugar; 1 tablespoon salt; 1/2 teaspoon black pepper; 1/4 cup pearl barley

Servings: persons

4 pounds soup bones meaty, sawed into chunks
1 each onions halved
2 each carrots quartered
1 each celery stalks outer stalk, cut into pieces
1 small turnip sliced, optional
12 each peppercorns
1 each bay leaves
1 pinch thyme
4 each parsley sprigs
3 pints stock from previous ingredients, with fat removed
3 tablespoons lard from stock
1 large onions chopped
1 cup carrots diced
1/2 cup celery diced
1/2 cup turnip diced, optional
1/2 cup parsnips diced, optional
1 1/2 pounds beef shanks cross cut
1 cup tomatoes chopped
1 teaspoon sugar
1 tablespoon salt
1/2 teaspoon black pepper
1/4 cup pearl barley

1
STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints.
2
Bring to a boil slowly, skimming when necessary.
3
Add vegetables, peppercorns, herbs and salt.
4
Cover and simmer 2 to 3 hours.
5
Strain stock into a large bowl and discard the bones and vegetables.
6
Store stock, covered, overnight in refrigerator.
7
Next day remove the fat and retain 2 to 3 tablespoons of it for the soup.
8
SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes.
9
Increase heat and add boned and diced shank meat.
10
Cook, stirring, until beef juices run out and brown.
11
Add stock, barley, tomatoes, sugar, salt and pepper.
12
Bring to a boil.
13
Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
14
Soup is ready to serve.
15
Soup improves when served the next day.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 pounds soup bones meaty, sawed into chunks, 1 each onions halved, 2 each carrots quartered, 1 each celery stalks outer stalk, cut into pieces, and more.

Yes, Beef and Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef and Vegetable Soup

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