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Beef Vegetable Soup rev 10/23/10 Recipe

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This recipe for Beef Vegetable Soup rev 10/23/10 is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 to 3 lbs beef. (roast or round steak)
1 beef marrow bone (femur) with ends cut off and the center cut into 3 pieces (see note 1 below)
7 cups low sodium tomato juice
2 cups low sodium spicy V8
2 cups chicken broth
1 14 oz can of low sodium petite cut tomatoes
2/3 cup chopped onions
1 T minced garlic
1 T kosher salt
2 tsp chili powder
2 tsp worcestershire sauce
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2/3 cup barley
1 1/3 cup finely chopped celery
32 oz vegetables. (16 oz bag of frozen mixed vegetables for soup. The balance can be 1 more bag of soup vegetables or fresh or frozen vegetables of choice)
Directions:
Directions:
Cut meat into pieces no larger than 1/2" square removing as much fat as possible.
Add all ingredients down to the dotted line.
Bring to a boil then simmer for 3 to 4 hours.
Remove bones, take any marrow left, mash with fork and return to soup
See note below for a leaner soup.
Add the rest of the ingredients, bring to a boil and then simmer for 1 hour or until vegetables are soft.
Season to taste (I add 1/2 tsp each of garlic, onion & chili powders) and let simmer a half hour more.
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 off the fat.
Reheat and proceed with the rest of the directions.

 

 

 

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