Oct 28, 2011

Vegetable Beef Soup



Looks like a mild Halloween weather wise in Utah this year but not so in other parts of the country. Nothing is more comforting and warms the tummy as a homemade bowl of soup.  Not even going to mention the wonderful aroma this brings to your house as it simmers.  Easy to make and the left overs are even better.


Vegetable Beef Soup

2 lbs. bone in beef short ribs
4 carrots (diced)
2 leeks (whites only, chopped)
2 stalks celery (chopped)
good handful fresh green beans (chopped)
good handful fresh spinach (chopped)
1 can stewed tomatoes (break up tomatoes)
2 small white potatoes (peeled and chopped)
handful fresh parsley (chopped)
1 box beef stock (32 oz.)

Season and brown short ribs in a little oil.  Add leeks, celery, and carrots and brown for about 10 minutes.  Add just two cups of the beef stock and simmer for 1 1/2 hours.

De bone the short ribs and clean up meat from fat etc. and  cut into bite size pieces.  Add the last two cups beef broth with the green beans, spinach, parsley, stewed tomatoes and potatoes.  Simmer for another 30-45 minutes.

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