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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Old-Fashioned Vegetable Beef Soup Recipe

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This recipe for Old-Fashioned Vegetable Beef Soup is from The Loos Family Cookbook, 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 tbsp vegetable oil
4 lbs Beef shanks (soup bones)
5 Carrots, medium
2 stalks Celery
1/2 lb Green beans, fresh
1 Onion, small
1 tbsp Parsley
1 lb Potatoes, red
1 (14.5-ounce) can Tomatoes
1/2 cup barley, long-grain
1/4 tsp Black pepper, freshly ground
1 tsp Kosher salt
2 qt Water
Directions:
Directions:
Heat the bacon drippings or oil In a large Dutch oven or stockpot over medium-high heat. Add the beef shanks and cook, turning, until well browned on both sides.
Cover the beef with the water or stock; bring to a boil over high heat.
Peel and chop the onions.
Add 1 teaspoon of kosher salt, 1/4 teaspoon of pepper, and the chopped onion to the beef; cover the pan and simmer for 2 hours.
Meanwhile, about 15 minutes before the 2 hours is up, peel and slice the carrots thinly (about 1/4-inch). Trim the green beans and cut them into 2-inch lengths. Peel the potatoes, if desired, and cut them into 1/2-inch dice. Slice the celery thinly.
Add the remaining vegetables, diced tomatoes, and barley to the beef and onions.
Cover the pan and simmer for about 1 hour longer. Remove meat from bones; discard the bones. Dice the meat and add it back to soup.
Taste the soup and adjust the seasonings, as needed.
Stir the parsley into the soup and serve hot with biscuits or crusty bread or rolls.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
3 hours 15 mins

 

 

 

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