Beef & Vegetable Soup #2 Recipe




Beef & Vegetable Soup #2 Ingredients

1 beef stock: made one day ahead
5 lb short ribs of beef
1 large onion skin left on
2 each whole cloves
3 each cloves of garlic
2 each stalk celery with leaves
1 large carrot
3 cup low/no sodium beef broth
1 vegetables:
3 large carrots cut in 1/2 inch dice
2 large parsnips cut in 1/2 inch dice
2 each stalk celery cut in 1/2 inch dice
6 each sprigs fresh dill
1/2 lb green beans 1 inch lengths
2 each leeks cut into thin strips
1/4 cup chopped parsley
1/4 cup chopped dill
1 salt and pepper to taste

A Recipe for
Beef & Vegetable Soup #2

 

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Rosamond Richardson, English cookery author



Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




This Beef & Vegetable Soup #2 recipe is one of many in our Meat Category.






“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”

Craig Claiborne


This Recipe for Beef & Vegetable Soup #2 is one of thousands in the Recipes-to-go Meat Cookbook.


Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.



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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand...

Peter Oakley


This is a recipe for Beef & Vegetable Soup #2 from the recipe cookbook of Recipes-to-go (Meat)


Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

Mark Twain (1835 - 1910)



Beef & Vegetable Soup #2 recipe - a tasty recipe for you to add to your collection!

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.

Andy Rooney



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I will not eat oysters. I want my food dead. Not sick--not wounded--dead.

Woody Allen



The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found.

Calvin Trillin



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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

Pearl Buck (1892-1973) American Nobel Prize winning author.



Beef & Vegetable Soup #2

I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people.

Ed Bluestone






Beef & Vegetable Soup #2 Directions

Place short ribs in a soup pot. Halve onions and stud with
cloves. Add garlic, celery, carrot and broth. Add water to
cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until
meat is tender. Remove meat, cool slightly and shred from the
bones, trimming and discarding all fat. Cool meat completely.
Wrap well and refrigerate until ready to use. Discard bones.
Strain stock, discarding solids, and cool completely.
Refrigerate overnight. Remove and discard alll the fat that has
risen to the top before using. To make soup, return defatted
stock to large soup pot. Add diced carrots, parsnips, celery
and dill sprigs. Bring to a boil slowly. Reduce heat and
simmer, covered, for 15 minutes. Bring reserved meat to room
temperature. Add green beans and leeks; simmer for an
additional 10 minutes. Remove dill sprigs. Add reserved meat
and half the chopped parsley and dill. Season with salt and
pepper; cook 3-4 minutes more to heat through. Add remaining
chopped parsley and dill, then serve steaming hot.

Serves: 6

 

 

 

 

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Beef & Vegetable Soup #2 Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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