Beef Vegetable Soup (rev 5/2/13) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs beef. (roast or round steak)
1 beef marrow bone with ends cut off and the center cut into 3 pieces
10 cups low sodium tomato juice
3 cups spicy V8
3 cups chicken broth
1 14 oz can of low sodium petite cut tomatoes
1 1/3 cup chopped onions
1 T minced garlic
1 T chili powder
1 T Worcestershire sauce
1 T Kosher salt
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1 cup barley
1 1/3 cup finely chopped celery
32 oz vegetables. Use 2 16 oz bags frozen mixed soup vegetables or your own combination. (potatoes, okra, carrots, corn, peas, green beans, etc)
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1/2 tsp minced garlic
1/2 tsp chili powder
1/2 tsp lemon juice
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Directions: |
Directions:Cut meat into pieces no larger than 1/2" square removing as much fat as possible.
Add all ingredients down to and including Kosher salt
Bring to a boil then simmer for 3 to 4 hours.
Remove bones, take any marrow left, mash marrow with fork and return to soup
See note 2 below for a leaner soup.
Add the barley and the vegetables, bring to a boil and then simmer for 1 hour or until vegetables are soft. If using fresh potatoes or carrots dice them and microwave for 6 minutes.
Add the 1/2 tsps of garlic, chili powder and lemon juice if you are serving the soup the same day (see note)
Let simmer a half hour more. Season to taste
Serve with any or all of the following: rye bread, pumpernickel, saltine crackers, croutons.
Note: for a leaner soup, stop the process after "Remove the bones …" and let cool.
Refrigerate over night and then skim fat. Off the top.
Reheat to a slow simmer and proceed with the rest of the directions. |
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