Beef and Vegetable Soup
| Yield: | 6 Servings |
| Categories: | Meats, Microwave, Soups |
| BEEF BONE STOCK: | ||
| 4 | lb | Meaty bones sawed into piece |
| 1 | Halved onion | |
| 2 | Quartered carrots | |
| 1 | Outer stalk celery cut into 3 pieces | |
| 1 | sm | Turnip sliced optional |
| 12 | Peppercorns | |
| 1 | Bay leaf | |
| Pinch of thyme | ||
| 4 | Parsley stalks | |
| SOUP: | ||
| 3 | pt | Beef bone stock with fat removed |
| 3 | tb | Fat from stock |
| 1 | lg | Chopped onion |
| 1 | c | Diced carrot |
| 1/2 | c | Diced celery |
| 1/2 | c | Diced turnip optional |
| 1/2 | c | Diced parsnip optional |
| 1 1/2 | lb | Cross cut shanks |
| 1 | c | Chopped tomatoes |
| 1 | ts | Sugar |
| 1 | tb | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Barley (if used soup must be eated in a day or two) |
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