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Savory Beef-Vegetable Soup

Beef.Chef's picture
Savory Beef-Vegetable Soup is a wonderfully delicous and well flavoured meat soup that is sure to entice your taste buds. I served this Savory Beef-Vegetable Soup for an official dinner and my colleagues loved it. They have been haunting me for this Beef Shank-Vegetable Soup recipe ever since.Try it out!
Ingredients
  Beef short ribs 2 Pound
  Water 6 Cup (96 tbs)
  Chopped potato 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Salt 1 Tablespoon
  Pepper 1 Dash
  Canned whole kernel corn 16 Ounce
  Canned cut green beans 15 1⁄2 Ounce
Directions

Trim excess fat from short ribs; place ribs in large saucepan.
Add water, potato, onion, carrot, celery, salt, and pepper.
Bring to boiling.
Cover; simmer till beef is tender, about 2 hours.
Skim off fat.
Remove meat and bones, cool slightly.
Chop meat and return to soup; discard bones.
Stir in undrained corn and undrained green beans.
Cover and simmer about 30 minutes.
Season to taste with salt and pepper.
Crockery cooker directions: Use ingredients as above, except use only 3 cups water, and add 2 teaspoons beef flavored gravy base.
In electric slow crockery cooker place potato, onion, carrot, and celery.
Trim fat from ribs; place atop vegetables in cooker.
Sprinkle with salt and pepper.
Stir together only 3 cups water and 2 teaspoons beef-flavored gravy base; pour over beef.
Cover and cook on low-heat setting for 10 to 12 hours.
Turn to high-heat setting.
Remove ribs; skim off fat.
Stir in the undrained corn and undrained green beans.
Cover and cook 30 minutes longer.
Meanwhile, chop meat and return to soup; discard bones.
Season to taste with salt and pepper.
Cover and cook 5 minutes more.
Stir soup before serving.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Servings: 
12

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Average: 4.3 (12 votes)