Recipe: Perfect Beef Vegetable Soup

Cooking beef with easy and tasty.

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Beef Vegetable Soup Add peas and hot sauce to soup. If using chuck roast, heat the oil in a large skillet over medium heat. So many beef soups are watery and dull. You can have Beef Vegetable Soup using 25 ingredients and 10 steps. Here is how you cook that.

Ingredients of Beef Vegetable Soup

  1. You need of THE BROTH.
  2. Prepare 3 lb of bone in short ribs.
  3. It's 1 of onion cut in 3 chunks, peeled.
  4. It's 3 of garlic cloves, peeled, kept whole.
  5. It's 2 of stalks celery with leafy tops, cut into chunks.
  6. You need 1 of large carrot, cut into chunks.
  7. It's 1 tbsp of olive oil.
  8. It's 1 tsp of dryed thyme.
  9. Prepare 1/2 tsp of pepper and salt to taste.
  10. It's 10 of whole black peppercorns.
  11. You need 8 cup of low sodium or unsalted beef broth.
  12. It's of SOUP.
  13. You need 6 oz of tiny button mushrooms.
  14. It's 15 oz of can diced tomatos with the juice.
  15. Prepare 4 of medium carrots, sliced.
  16. It's 3 of celery stalks, sliced.
  17. You need 1 of large onion, chopped.
  18. Prepare 2 of garlic cloves, minced.
  19. You need 24 of tiny baby red potatoes, preboiled just until tender.
  20. You need 1 tsp of fresh lemon juice.
  21. You need 1 tbsp of hot sauce, such as frames brand.
  22. It's 1/2 tsp of pepper and salt to taste.
  23. It's 1 tsp of butter, salted or unsalted.
  24. You need 2 tbsp of fresh grated romano cheese.
  25. Prepare 2 tbsp of fresh chopped herbs, I used basil, thyme and chives.

The thing that sets this beef soup recipe apart from the rest is the broth. It's slightly thickened so it's more like a thinnish gravy. It's infused with herb flavour and also gets an extra depth of flavour from the secret ingredient: red wine. Vegetable Beef Soup is the perfect cozy soup and such a good way to use up all those veggies stocked in the fridge!

Beef Vegetable Soup step by step

  1. MAKE BROTH.
  2. Preheat oven to 450.
  3. Heat oil in a large skillet, add short ribs seasoned with salt and pepper and brown all sides.
  4. Add vegetables for the broth, the onion, carrot, celery, garlic, thyme and the the and peppercorns. Transfer to oven and roast until short ribs are brown, about 25 minutes.
  5. Transfer all skillet ingredients to stockpot, add broth, bring to a boil then lower neat and simmer, partially cover pot and simmer on low until short ribs are very te nder 2 to 2 1/2 hours.
  6. Strain broth, discard vegetables and reserve short ribs..
  7. MAKE SOUP.
  8. Skim off any excess fat from broth and add broth to clean stckpot, bring to a simmer. Meanwhile melt the butter in a small skillet and cook mushrooms until tender, about 5 minutes.
  9. Add mushrooms, tomatos with juice, carrots, onion, celery, garlic,lemon, hot sauce and pepper to stock , simmer until vegetables are tender about 1 hour, add potatos and romano cheese and simmer 10 minutes more.
  10. Remove meat from bones of short ribs and cut meat I p into bite size pieces and add to soup, heat through, add herbs and taste to see if it needs salt or pepper.

It's perfectly hearty and filling thanks to the tender chunks of protein-rich beef and abundance of nutritious vegetables. Plus it's a versatile recipe so feel free to replace veggies with others you may have on hand. Add barley and bay leaf during the last hour of cooking. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Skim off and discard any residue that rises to surface.