How To make Beef and Vegetable Soup2
BEEF STOCK: Made one day -ahead 5 lb Short ribs of beef
1 lg Onion skin left on
2 ea Whole cloves
3 ea Cloves of garlic
2 ea Stalk celery with leaves
1 lg Carrot
3 c Low/no sodium beef broth
VEGETABLES: 3 lg Carrots cut in 1/2 inch
-dice 2 lg Parsnips cut in 1/2 inch
-dice 2 ea Stalk celery cut in 1/2 inch
-dice 6 ea Sprigs fresh dill
1/2 lb Green beans 1 inch lengths
2 ea Leeks cut into thin strips
1/4 c Chopped parsley
1/4 c Chopped dill
Salt and pepper to taste
Place short ribs in a soup pot. Halve onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat, cool slightly and shred from the bones, trimming and discarding all fat. Cool meat completely. Wrap well and refrigerate until ready to use. Discard bones. Strain stock, discarding solids, and cool completely. Refrigerate overnight. Remove and discard alll the fat that has risen to the top before using. To make soup, return defatted stock to large soup pot. Add diced carrots, parsnips, celery and dill sprigs. Bring to a boil slowly. Reduce heat and simmer, covered, for 15 minutes. Bring reserved meat to room temperature. Add green beans and leeks; simmer for an additional 10 minutes. Remove dill sprigs. Add reserved meat and half the chopped parsley and dill. Season with salt and pepper; cook 3-4 minutes more to heat through. Add remaining chopped parsley and dill, then serve steaming hot.
How To make Beef and Vegetable Soup2's Videos
How to make Tasty Beef and Vegetable Stew / Soup - 2. preparing the meat.
Suggested Ingredients:
Root vegetables- eg parsnips, potatoes, swede, kumara
Meat - eg stewing steak, skirt steak and bacon
Vegetables - eg onions, celery, leek, spring onions
Stock - chicken stock and 1/2 tin chopped Italian tomatoes
Beans - eg pinto, haricot, navy
Seasoning - Bay leaf, salt, pepper
August 2014
How to Can Vegetable Beef Soup Canning Vegetable Beef Soup
How to Can Vegetable Beef Soup Canning Vegetable Beef Soup
Betty's Comforting Homemade Vegetable Beef Soup
Betty demonstrates how to make hearty and delicious Comforting Homemade Vegetable Beef Soup. It is slow-cooked with steak cubes and tasty vegetables and spices. It is made in such a way as to make it the lowest-fat version of soup that has meat in it.
Comforting Homemade Vegetable Beef Soup
2 pounds lean beef cubes, trimmed of fat (I used 1 pound of eye of round steak and 1 pound of top sirloin steak.)
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon salt
3 quarts (12 cups water)
3 cups tomato juice
2/3 of an 8-oz. can tomato sauce
3 bay leaves
1/2 teaspoon ground black pepper
1/2 tablespoon Worcestershire sauce
1 onion, chopped
3 cups mixed vegetables (I used a 16-oz. package of frozen vegetable soup starter. If you cannot find this, just use frozen mixed vegetables, or drained Veg-all, or freshly chopped vegetables of your choice.)
1 teaspoon chili powder
6 additional cups water
saltine crackers, for serving (I used fat-free saltine crackers.)
Chop 2 pounds of lean beef into cubes. (I prefer to use steak, because it is less fatty than stew meat.) Heat 1 to 2 tablespoons olive oil in a deep skillet. Brown the beef cubes in the oil, until there is no pink on the outside. Pour 3 quarts (12 cups) water into a large pot. Add 1 tablespoon of salt, and then add the browned beef cubes. Cook, uncovered, over low heat for about 3 hours. Most of the liquid will evaporate or be absorbed by the meat. (you might want to check the meat while it is cooking, to make sure it doesn't boil dry.) Remove the fat from the stock that remains. Add 3 cups tomato juice, 2/3 of an 8-oz. can of tomato sauce, 3 bay leaves, 1/2 teaspoon ground black pepper, 1/2 tablespoon Worcestershire sauce, 1 chopped onion, 3 cups frozen (or canned or fresh) mixed vegetables, and 1 teaspoon chili powder. Add approximately 6 cups of water, and cook 1 hour longer. Serve immediately with saltine crackers. This is a great soup for these snowy wintry days that we have been having all over the country (and in other parts of the world). The aroma of the soup makes a cheery house when it is bitterly cold outside! Enjoy!!!
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Nita Thompson's Spicy Beef and Cabbage Soup 2
Nita continues her delicious beef and cabbage soup recipe.
Instant Pot Vegetable Beef Soup
Instant Pot Vegetable Beef Soup is a giant pot of one-pot comfort food that is a perfect dump-and-go weeknight meal. An easy meal made with pantry staples and some stew meat for a delicious filling meal.
Ingredients
Meat and Seasoning
2 pounds of beef cubed, sirloin, or stew meat
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika can you regular paprika
oil for sauteing
1 onion diced
1 celery stalk sliced
8 ounces mushrooms optional, can use canned
Vegetable Soup
2 ½ pounds potatoes waxy, about 4 or 5
3 cups frozen mixed vegetables
1 14-ounce can of diced tomatoes with liquid
1 teaspoon Italian herb seasoning
½ teaspoon salt
½ teaspoon ground thyme
2 tablespoons Worcestershire sauce
4 cups beef broth I used unsalted
Homemade Vegetable Beef Soup
On a cold winter day, this is a great soup to warm you up. It is not hard to make and is very delicious.
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