Hearty Beef Vegetable Soup
Recipe
Hearty Beef Vegetable Soup
Hearty Beef Vegetable Soup
Ingredients
2 lb boneless blade or cross-rib roast
2 lb soup bones
2 large onions, chopped
3 large carrots, coarsely chopped
2 stalks celery, sliced
2 leeks, sliced
3/4 lb parsley root, diced
16 cups water
1 can (28 oz) tomatoes
1/2 cup rice
1 tbsp packed brown sugar and salt
1 tsp dried savory and dry mustard
1/2 tsp dried marjoram and thyme
1/4 tsp pepper and dried dillweed
2 lb boneless blade or cross-rib roast
2 lb soup bones
2 large onions, chopped
3 large carrots, coarsely chopped
2 stalks celery, sliced
2 leeks, sliced
3/4 lb parsley root, diced
16 cups water
1 can (28 oz) tomatoes
1/2 cup rice
1 tbsp packed brown sugar and salt
1 tsp dried savory and dry mustard
1/2 tsp dried marjoram and thyme
1/4 tsp pepper and dried dillweed
Method
In large kettle, combine beef, soup bones, onions, carrots, celery, leeks, parsley root, water, tomatoes, rice, sugar, salt, savory, mustard, marjoram, thyme, pepper and dillweed; bring to boil. Skim off froth.
Reduce heat to low; simmer, stirring occasionally, for 4 hours. Skim fat from surface. Discard soup bones.
Remove beef, cut into cubes and return to soup.
Enjoy!
In large kettle, combine beef, soup bones, onions, carrots, celery, leeks, parsley root, water, tomatoes, rice, sugar, salt, savory, mustard, marjoram, thyme, pepper and dillweed; bring to boil. Skim off froth.
Reduce heat to low; simmer, stirring occasionally, for 4 hours. Skim fat from surface. Discard soup bones.
Remove beef, cut into cubes and return to soup.
Enjoy!
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