Zesty Vegetable Beef Soup |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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I believe I got this from TOH; I haven't tried it yet, but it looks delicious. Ingredients:
2 quarts water |
3 lbs beef short ribs with bones |
1 large onion, quartered |
2 medium carrots, quartered |
2 celery ribs, quartered |
8 whole allspice |
2 bay leaves |
1 tablespoon salt |
1/2 teaspoon pepper |
1 quart v- 8 vegetable juice |
3 celery ribs, sliced |
2 medium potatoes, peeled and cubed |
2 medium carrots, sliced |
1 medium onion, diced |
2 teaspoons worcestershire sauce |
1/2 teaspoon hot pepper sauce |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon chili powder |
1 cup uncooked noodles |
Directions:
1. In Dutch oven or soup kettle, bring broth ingredients to a boil.
2. Reduce heat; cover and simmer for 2 hours or until meat is tender.
3. Remove ribs; allow to cool.
4. Skim fat and strain broth; discard vegetables and seasonings.
5. Remove meat from bones and cut into bite-sized pieces; return to broth.
6. Add the first 10 soup ingredients; bring to a boil.
7. Reduce heat; cover and simmer for 1 hour or until vegetables are tender.
8. Stir in noodles.
9. Return to boil; cook, uncovered, for 15 minutes or until noodles are tender.
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