Beef Vegetable Soup
Preparation and cooking time: 60 minutes
This could also be called 'root vegetable soup'. I know some people are leery of rutabagas, but it really is a key ingredient to this soup. It adds a sweet undertone that's essential to this winter soup. This makes 6 servings.... It freezes well.
Ingredients:
- 16oz lean beef - for stew or stir-frying or 2 cups of shredded beef, trimmed, from the beef used to make stock, 450gr, 15.8oz lean only
- 4 carrots, 360gr, 12.7oz
- 2 onions, 290gr, 10.2oz
- 4 stalks (ribs) celery, 200gr, 7oz
- 1 medium rutabaga, 450gr, 15.8oz
- 2 potatoes, 350gr, 12.3oz
- 1/2 of a medium head of cabbage, 750gr, 26.5oz
- 8 - 10 cups homemade- beef stock, 1920gr, 68oz
Instructions:
- Bring the stock to a good boil over medium high heat.
- Chop the onion and celery. Add to the soup.
- Peel the rutabaga (use a vegetable peeler) and cut into small bite-size pieces. Add to soup.
- Peel the carrots, cut in half lengthwise, then slice into 1/8" (.3cm) half circles. Add to soup.
- Cut the potatoes roughly the same size as the other vegetables, add to the soup. (I scrub, but don't peel).
- To cut cabbage, cut off a large slice next to the core. You'll want about 3 cups, so you may need another slice off the other side. .
- Chop cabbage and add to pot.
- When all of the vegetables are in bring it back to a boil, reduce heat, cover and simmer 45 minutes.
- While the soup cooks, cut the beef into bite-size pieces and sauté in a nonstick pan until browned.
- Add the beef to the soup when done and continue to cook. (Taste a carrot to make sure the vegetables are done)
Beef Stock Time: at least 2 hours, 4 - 6 is better, plus chilling time
Ingredients:
- 2 - 3 pounds beef short ribs or soup meat
- 1 onion, quartered
- 1 carrot, cut into large chunks
- 2 stalks (ribs) celery - or the tops from a bunch of celery, cut into large chunks
- 1 bouquet Garni
- 3 bay leaves
- 1 tbs olive oil
Instructions:
- Heat oil in large pot. Brown the beef very well on all sides over medium high heat, about 20 minutes.
- Add the remaining ingredients and enough water to just cover the meat, or 10 cups, whichever is more.
- Cover and simmer over low heat for several hours.
- Remove meat and chill until needed.
- Strain soup and chill at least 4 hours - this allows the fat to congeal on the surface for easy removal.
- Once fat is removed, stock can be boiled to reduce and increase strength.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
