Zesty Vegetable Beef Soup
Blue Ribbon Recipe. This is excellent soup. It has wonderful flavor and
really is not too hard to make. I love soup in the fall and during the
winter months and this hits the spot.
Recipe By : Brenda Wood, Portage la Prairie, Manitoba
Serving Size : 14 Preparation Time:
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
BROTH:
8 cups water
3 pound bone-in beef short ribs
1 large onion, quartered
2 medium carrots, quartered
2 celery ribs, quartered
8 whole allspice
2 bay leaves
1 tablespoon salt
1/2 teaspoon pepper
SOUP:
4 cups V8 juice
3 celery ribs, sliced
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 medium onion, diced
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon chili powder
1 cup uncooked noodles
1. In a Dutch oven or soup kettle, bring broth ingredients to a boil. Reduce
heat; cover and simmer for 2 hours or until meat is tender. Remove ribs;
allow to cool. Skim fat and strain broth; discard vegetables and seasonings.
Remove meat from bones and cut into bite-size pieces; return to broth. Add
the first 10 soup ingredients; bring to a boil. Reduce heat; cover and
simmer for 1 hour or until vegetables are tender. Stir in noodles. Return
to a boil; cook, uncovered, for 15 minutes or until the noodles are tender.
Discard bay leaves.
Recipe Author: Brenda Wood, Portage la Prairie, Manitoba
Recipe Source: Taste of Home's One-Pot Recipes
Author Note: My family loves to come to the table for hot homemade biscuits
and a bowl of this flavorful filling soup. They rave over how good it
tastes. A friend shared the recipe with me.
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