Beef and Vegetable Soup #2 Recipe

Name: Beef and Vegetable Soup #2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds beef, short ribs; 1 large onions skin left on; 2 each cloves, whole; 3 each garlic cloves; 2 each celery stalks with leaves; 1 large carrots; 3 cups beef stock low - no sodium; 3 large carrots cut in 1/2 inch dice; 2 large parsnips cut in 1/2 inch dice; 2 each celery stalks cut in 1/2 inch dice; 6 each dill weed sprigs fresh; 1/2 pound green beans chopped 1 inch lengths; 2 each leeks cut into thin strips; 1/4 cup parsley leaves chopped; 1/4 cup dill weed; 1 x salt and black pepper to taste

Servings: persons

5 pounds beef, short ribs
1 large onions skin left on
2 each cloves, whole
3 each garlic cloves
2 each celery stalks with leaves
1 large carrots
3 cups beef stock low - no sodium
3 large carrots cut in 1/2 inch dice
2 large parsnips cut in 1/2 inch dice
2 each celery stalks cut in 1/2 inch dice
6 each dill weed sprigs fresh
1/2 pound green beans chopped 1 inch lengths
2 each leeks cut into thin strips
1/4 cup parsley leaves chopped
1/4 cup dill weed
1 x salt and black pepper to taste

1
Place short ribs in a soup pot.
2
Halve onions and stud with cloves.
3
Add garlic, celery, carrot and broth.
4
Add water to cover by 1 1/2 inches.
5
Cook, covered, for 1 1/2 hours or until meat is tender.
6
Remove meat, cool slightly and shred from the bones, trimming and discarding all fat.
7
Cool meat completely.
8
Wrap well and refrigerate until ready to use.
9
Discard bones.
10
Strain stock, discarding solids, and cool completely.
11
Refrigerate overnight.
12
Remove and discard alll the fat that has risen to the top before using.
13
To make soup, return defatted stock to large soup pot.
14
Add diced carrots, parsnips, celery and dill sprigs.
15
Bring to a boil slowly.
16
Reduce heat and simmer, covered, for 15 minutes.
17
Bring reserved meat to room temperature.
18
Add green beans and leeks; simmer for an additional 10 minutes.
19
Remove dill sprigs.
20
Add reserved meat and half the chopped parsley and dill.
21
Season with salt and pepper; cook 3 to 4 minutes more to heat through.
22
Add remaining chopped parsley and dill, then serve steaming hot.

1638

kcal

Calories

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 5 pounds beef, short ribs, 1 large onions skin left on, 2 each cloves, whole, 3 each garlic cloves, and more.

Yes, Beef and Vegetable Soup #2 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.

That's it — enjoy your meal!

Beef and Vegetable Soup #2

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions