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Fresh Vegetable Soup

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This Fresh Vegetable Soup tastes terrific ! An assortment of vegetables cooked in beef broth with irresistible seasonings, this fresh vegetable soup is a healthy choice. Do try this fresh vegetable soup for your next meal and let me know if you've liked it.
Ingredients
  Beef shank 1 1⁄2 Pound, trimmed of excess fat (Cross Cuts)
  Butter/Margarine 1 Tablespoon
  Onion 1 , peeled and cut into quarters
  Garlic clove 1 Small, peeled
  Bay leaf 1 Small
  Thyme leaves 3⁄4 Teaspoon
  Parsley sprig 1
  Beef bouillon cubes 3
  Peppercorns 3
  Water 2 Quart
  Chopped cabbage 1 1⁄2 Cup (24 tbs)
  Fresh green beans 1 Cup (16 tbs), cut into 1 inch pieces
  Sliced celery 3⁄4 Cup (12 tbs)
  Sliced pared carrot 3⁄4 Cup (12 tbs)
  Potatoes 2 Large, pared and cut into 1/2 inch cubes
  Salt 1 Teaspoon
  Tomatoes 2 , peeled and chopped
Directions

1. For broth, put meat and butter into a 4-quart microwave-oven-safe casserole. Cover with microwave-oven-safe lid. Cook in microwave oven 6 minutes at High, or until meat starts to brown; turn meat over once.
2. Add remaining ingredients for broth. Cook covered 15 minutes at High, or until mixture boils.
3. Stir broth. Cook covered in microwave oven 45 minutes at High, or
until meat is fork-tender; stir twice. Remove from oven.
4. Combine cabbage, green beans, celery, carrot and potato in a 2-quart glass casserole. Add 1 cup broth. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 12 minutes at High, or until tender; stir once.
5. Remove meat from broth and cut meat into pieces. Add to broth along with cooked vegetables, salt and tomatoes; stir. Heat covered in microwave oven to serving temperature (about 6 minutes at High, or if using Temperature Probe, set at 160°F and at High); stir once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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