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Winter Weekend Soup

Global.Platter's picture
Winter Weekend Soup is an easy to prepare appetizer recipe which cannot just escape your guest's attention. Try this amazingly delicious Winter Weekend Soup, you will surely love to talk about with us.
  Beef short ribs 2 Pound
  Beef knuckle bone 1 Large, split
  Canned peeled tomatoes 96 Ounce (3 Cans Of 32 Ounce Each)
  Canned tomato sauce 30 Ounce (2 Cans Of 15 Ounce Each)
  Water 2 Quart
  Turnips 2 Large
  Bell peppers 2 Large
  Celery stalk 1⁄4
  Onions 2 Large
  Red cabbage 1 Small
  Green beans 1⁄2 Pound
  Turnip greens 1 Bunch (100 gm)
  Carrots 3 Large
  Zucchini squash 2 Small
  Thyme 1⁄2 Teaspoon
  Bay leaf 1
  Oregano leaves 1
  Sugar/Honey 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Salt To Taste
  Pepper To Taste

Use a large pot! Sear short ribs in pot; add tomatoes (squeeze through fingers to break up).
Add tomato sauce and drop in the knuckle bone.
Add seasonings & bring to a boil while you cut up vegetables into large pieces.
Add 1 turnip, 1 bell pepper, 1/4 stalk celery, 1 onion, 1/2 head cabbage and 1/2 bunch greens.
Cook at slow boil for 2 hours.
Add carrots and green beans; allow to boil slowly for 30 min.
Add remaining cut up vegetables and cook for about 30 minutes more, or until these vegetables are cooked but firm.
Start serving and relax for the weekend.
The soup improves with age.
This is a low calorie soup, so enjoy.

Recipe Summary

Side Dish
Winter, Gourmet

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Winter Weekend Soup Recipe