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Beef Soup

chef.gonzalo's picture
Ingredients
  Beef flank steak 2 Pound, cut into 8 pieces
  Lard/Cooking oil 1 Tablespoon
  Water 6 Cup (96 tbs)
  Salt 1 Tablespoon
  Potatoes 4 , peeled and quartered
  Carrots 2 , cut into 1-inch pieces
  Onions 2 , quartered
  Winter squash/Pumpkin 8 Ounce, peeled and cut into 8 pieces
  Fresh corn ears 2 , quartered
  Fresh green beans 1 Cup (16 tbs), sliced
  Long grain rice 1⁄4 Cup (4 tbs)
  Celery leaves 1⁄4 Cup (4 tbs), chopped
  Parsley 1⁄4 Cup (4 tbs), snipped
  Garlic 2 Clove (10 gm), minced
  Ground white pepper 1⁄4 Teaspoon
  Dried red pepper 1⁄8 Teaspoon, crushed
Directions

MAKING
1. In a saucepan, heat oil and brown the meat, half at a time.
2. Return the entire meat to the pan and add the water and salt; bring the mixture to boil.
3. Reduce heat; cover and simmer for about 1 1/4 hours or till meat is nearly tender.
4. Combine squash or pumpkin, corn, potatoes, carrots, onions, beans, uncooked rice, celery leaves, parsley, garlic, white pepper, and red pepper; cover and simmer for about 30 minutes more or till vegetables are tender.

SERVING
5. Arrange the meat and vegetables to a serving bowl and divide the broth among 8 soup bowls.
6. Serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Cook Time: 
120 Minutes
Servings: 
8

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