Dilled Vegetable-Beef Soup Recipe

Name: Dilled Vegetable-Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs beef knuckle; 2 tablespoons butter or 2 tablespoons margarine; 2 large onions, sliced, separated into rings; 12 lb mushroom, sliced; 3 large carrots, thinly sliced; 2 stalks celery, thinly sliced; 2 garlic cloves, minced; ¼ cup fresh parsley, chopped; 1 tablespoon salt; 1 teaspoon dry dill weed; 1 teaspoon savory or 1 teaspoon marjoram, leaves; ¼ teaspoon white pepper; 1 (1 lb) can tomatoes; 2 quarts water; 1 medium potato, thinly sliced; 12 lb green beans, cut in 1-in lengths; 2 cups fresh spinach leaves, chopped; swiss cheese, shredded or crouton

Servings: persons

3 -4 lbs beef knuckle
2 tablespoons butter or 2 tablespoons margarine
2 large onions, sliced, separated into rings
12 lb mushroom, sliced
3 large carrots, thinly sliced
2 stalks celery, thinly sliced
2 garlic cloves, minced
¼ cup fresh parsley, chopped
1 tablespoon salt
1 teaspoon dry dill weed
1 teaspoon savory or 1 teaspoon marjoram, leaves
¼ teaspoon white pepper
1 (1 lb) can tomatoes
2 quarts water
1 medium potato, thinly sliced
12 lb green beans, cut in 1-in lengths
2 cups fresh spinach leaves, chopped
swiss cheese, shredded or crouton

1
Brown beef knuckle slices in heated butter in a large 5-6 quart kettle.
2
Stir in onions and cook until limp.
3
Add mushrooms, carrots, celery, garlic, parsley, salt, herbs, pepper, tomatoes (broken up) with their liquid, and water.
4
Bring to boiling.
5
Cover.
6
Reduce heat and simmer until meat is very tender; about 3 hours.
7
Remove meat and bones with a slotted spoon.
8
Discard bones and fat.
9
Return meat to soup.
10
Add potato to soup.
11
Bring to a gentle boil.
12
Cook, uncovered, until potato is tender, about 15 minutes.
13
Add beans and cook until just tender, about 15 minutes.
14
Add beans and cook until just tender, 10-12 minutes.
15
Stir in spinach and cook 3 minutes.
16
Salt to taste.
17
Serve soup sprinkled with cheese or croutons.
18
Add a nice glass of red wine if you've a mind to.

1121

kcal

Calories

Fat

172

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 18 ingredients. The key ingredients include: 3 -4 lbs beef knuckle, 2 tablespoons butter or 2 tablespoons margarine, 2 large onions, sliced, separated into rings, 12 lb mushroom, sliced, and more.

Yes, Dilled Vegetable-Beef 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.

Dilled Vegetable-Beef Soup

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