On cold winter days, we want soup. It gives you a warm and cozy feeling.
Beef vegetable soup is one of my daughter’s favorites.
This is a great recipe! The end result is a very flavorful and hearty soup.
Slow cooking the beef bones gives you a very beef forward broth. The marrow seeps out while cooking and adds the that beefy flavor.
Slow cooking the beef also ensures that once cut up, the beef is moist.
I used a bag of frozen vegetables as well as two small potatoes. I diced the potatoes small, so they were about the same size, our just a touch bigger than the corn and peas.
Once the slow cooking part is done, the soup took about 25 minutes to finish. Mostly this was to ensure the potatoes were cooked.
It is broth based, so the soup is thin, but it is packed with vegetables.
I served this with the French bread I made. I was the perfect winter cold day dinner.
BEEF VEGETABLE SOUP
2 1/2 Pounds Beef Shank Bone
1 Teaspoon Salt
1 Onion, Sliced
1 Carrot, Sliced
1 Bay Leaf
12 Peppercorns
1 Quart Mixed Cut Vegetables (Potatoes, Onions, Green Beans, Turnips, Etc)
Simmer meaty bones in 2 1/2 quarts of water with salt and seasoning for 3 to 4 hours. Remove bones, skim fat. Add vegetables and diced meat from the bone. Adjust seasonings. Cook until tender.
Comments