Beef-Vegetable Soup

Name: Beef-Vegetable Soup
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp pickling spice; 298 grams can condensed beef broth; 473 milliliters shredded cabbage; 425 grams can sliced beets, drained, cut in half; 237 milliliters medium carrots, sliced; 237 milliliters medium stalks celery, sliced; 1 dried bay leaf; 118 milliliters ketchup; 237 milliliters medium onion, sliced; 473 milliliters medium potatoes, cubed; 1 teaspoon salt; 907 grams beef shank cross-cuts or soup bones; 2 Tbsps vegetable oil; 1 liters cold water; 177 milliliters whipping (heavy) cream

Beef-Vegetable Soup requires roughly 3 hours and 50 minutes from start to finish. One serving contains 290 calories, 5g of protein, and 16g of fat. This recipe serves 6. Autumn will be even more special with this recipe. Only a few people really liked this soup. It is a good option if you're following a gluten free diet. Head to the store and pick up potatoes, carrots, water, and a few other things to make it today.

Instructions

Heat oil in 4-quart Dutch oven over medium heat. Cook beef and onion in oiluntil beef is brown on both sides.

Ingredients you will need

Onion

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Add water; heat to boiling. Skim foam from broth.Stir in salt, bay leaf and pickling spice; reduce heat. Cover and simmer 3 hours.

Ingredients you will need

Bay Leaves

Broth

Water

Salt

Remove beef from broth. Cool beef about 10 minutes or just until cool enoughto handle. Strain broth; discard vegetables and seasonings.

Ingredients you will need

Seasoning

Vegetable

Broth

Beef

Remove beef frombones.

Ingredients you will need

Beef

Cut beef into 1/2-inch pieces. Skim fat from broth.

Ingredients you will need

Broth

Beef

Add enough canned broth to broth from beef to measure 5 cups. Return brothand beef to Dutch oven. Stir in potatoes, carrots, celery, cabbage, ketchup andbeets.

Ingredients you will need

Potato