Vegetable Beef Soup [3-1/2 Hours] Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
GROUP_A
4 lbs: Cross Cut Beef Shanks,
8 cup: Water,
3 Cloves: Garlic, finely chopped
1 large: Onion, caorsely chopped
1 tsp: Salt,
1 tsp: Fresh Ground Black Pepper,
1: Bay Leaf,
1: Carrot, finely chopped
1 Stalk: Celery, (broken into three pieces, with leafs
4: Beef Bouillon Cubes,
GROUP_B
3 cup: Tomato Juice,
1 tsp: Thyme,
8 medium: Mushrooms,
5: Carrots, coarsely sliced
3 Stalks: Celery, chopped
2: Potatoes, one inch cubes
1 cup: Each, Fresh or Frozen
Peas, Corn & Green Beans
Directions:
Brown beef in bottom of dutch oven over medium-high heat. Add water
and bring to a boil. Skim foam. Add all remaining Group "A"
ingredients,cover and bring to gentle boil. Cook for approximately
three hours. Remove from heat. Strain liquid; discard all solids
except the beef. Remove all lean meat from bones, cube and return to
broth. Except for the potatoes, add all Group "B" ingredients and
simmer for 20 minutes. Add the potatoes during the last 10 minutes.
Skim excess fat before serving (easiest when soup has been
refrigerated).
Source from luhu.jp
and bring to a boil. Skim foam. Add all remaining Group "A"
ingredients,cover and bring to gentle boil. Cook for approximately
three hours. Remove from heat. Strain liquid; discard all solids
except the beef. Remove all lean meat from bones, cube and return to
broth. Except for the potatoes, add all Group "B" ingredients and
simmer for 20 minutes. Add the potatoes during the last 10 minutes.
Skim excess fat before serving (easiest when soup has been
refrigerated).
Source from luhu.jp