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Beef Vegetable Soup In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Transfer to a plate and repeat with remaining half of beef. Set the Instant Pot to the saute function. You can have Beef Vegetable Soup using 25 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Beef Vegetable Soup

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

Brown the beef on both sides then remove and set aside. Saute all the vegetables then add the beef back in along with the tomatoes, soy sauce and beef stock. In a large stockpot or Dutch oven, combine the beef shanks, beef stock, onion, celery, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat.

Beef Vegetable Soup instructions

  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.

Add tomatoes, cabbage, green beans, potatoes, carrots, and Worcestershire sauce to the pot along with sugar, if using. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion and frozen mixed vegetables until tender. Add water, stock cubes, sugar, pepper, tomatoes and beef/barley mixture. In a heavy-bottomed soup pot, heat the olive oil over a low-to-medium heat.

source: cookpad.com