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

 

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

The Anarchist Cookbook



Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.




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






We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.

Alfred E. Newman


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


Since Eve ate the apple, much depends on dinner.

Lord Byron


  1. Beef & Vegetable Soup #2 Recipe
  2. Meat Recipes
  3. Free Receipes for you to enjoy!

If you enjoy this Beef & Vegetable Soup #2 Recipe - you should enjoy the recipe collections you can find on the websites below:

Pillsbury Recipes

Butterball Recipes

Recipes at Yahoo





After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers.

Emily Luchetti



The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them.

Vince Staten


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


Avoid fruit and nuts. You are what you eat.

Jim Davis



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

There is no love sincerer than the love of food.

George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman



If you like this Beef & Vegetable Soup #2 recipe please let us know.


There are only ten minutes in the life of a pear when it is perfect to eat.

Ralph Waldo Emerson



Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone.

Jim Fiebig



If you find any errors in this Beef & Vegetable Soup #2 recipe please inform us and we will amend the Beef & Vegetable Soup #2 recipe immediately


"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)



Beef & Vegetable Soup #2

I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock.

Barbara Grizzuti Harrison






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

 

 

 

 

Beef & Vegetable Soup #2 Recipe brought to you by Recipes To-Go


:

 


 

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

Home >> Meat
Recipes To Go