Micheles Homemade Vegetable Beef Soup |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 1 |
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This recipe is a bit labor-intensive but it isn't hard to make and it's worth all the effort you put forth. Good to have on a cold winter's day!(I'm trying to remember what that was like...lol!) Once cooked and cooled you can freeze it in zip-loc bags for quick suppers. Read more . Sorry, I don't have the number of servings but it's more than 12! Ingredients:
1 pkg soup bones |
1 pkg. short ribs |
1 pkg stew beef |
3 tbsps canola oil |
1 med. onion, diced finely |
5 (14 oz.) cans swanson’s beef broth |
5 (14oz.) cans swanson’s chicken broth |
1 soda-sized can of v-8 juice |
2-3 cups of water |
1-2 cups finely diced carrots |
1-2 cups finely diced celery |
1 cup finely diced onion (yes, another onion) |
4 fresh tomatoes, peeled and finely diced |
1 cup frozen peas |
1/2 bunch finely chopped parsley |
2 zucchini finely diced |
1/2 head cabbage, shredded |
salt and pepper to taste. |
Directions:
1. Cut stew beef into bite-sized pieced.
2. In stock pot, saute bones and beef in canola oil.
3. When browned, add onion.
4. Cook until onion is translucent(10 min.).
5. Add broths , V8 juice and water.
6. Bring to boil.
7. Turn heat to simmer and simmer for 2 hours.
8. Strain.
9. This involves removing the bones and the meat,
10. straining the liquid and then adding the meat back into the broth.
11. Add vegetables, bring back up to the boil, then turn
12. heat down again to simmer for another 2 hours.
13. This is a labor-intensive recipe but is well worth the effort.
14. Browning the meat first gives a richer base for the soup stock.
15. Try substituting lima beans or potatoes, or noodles in place of the cabbage for an even heartier dish.
16. It makes a lot! When cooled, you can freeze in Ziploc bags and serve on cold wintry days!
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