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Old Fashioned Vegetable Beef Soup

New.Wife's picture
Old Fashioned Vegetable Beef Soup is a delicious and filling meat soup. This is a simple soup that you can prepare for your weekend luncheons. Serve the Old Fashioned Vegetable Beef Soup and see how it your guests get hooked to it!
Ingredients
  Stock 1 Cup (16 tbs)
  Beef brisket 8 Pound, trimmed, flat cut portion removed and reserved for roasting
  Oxtail bones 2 Pound, cut to thickness of 6 to 8 inches
  Beef marrow bones 5 Pound, cut to thickness of 8 to 10 3/4 inches
  Leeks 3 Medium, halved and thoroughly rinsed
  Turnips 5 Medium, peeled and halved
  Parsley sprigs 6
  Celery stalks 4 , halved (With Leaves)
  Carrots 6 Medium
  Tomatoes/56 ounce canned peeled tomatoes, undrained 6 Pound, halved
  Canned tomato juice 16 Ounce
  Beef consomme 8 Cup (128 tbs) (Homemade)
  Water 2 Quart (8 Cups)
  Peppercorns 6
  Salt 1⁄2 Teaspoon
  Vegetables 1 Cup (16 tbs)
  Celery hearts 2 , sliced
  Frozen limas 10 Ounce (1 Package, Thawed)
  Petitis pois/16 ounce package frozen tiny peas, thawed 1 Pound
  Barley 1 1⁄2 Cup (24 tbs) (Cooked)
  Chopped parsley 1⁄2 Cup (8 tbs) (For Garnish)
Directions

For stock: Combine all ingredients in large stockpot over medium high heat and bring to boil.
Reduce heat, cover and simmer until beef brisket is tender, approximately 4 to 5 hours.
Remove stock from heat.
Transfer bones to work surface using slotted spoon.
Trim meat from bones and set aside, discarding fat and bones.
Trim off any remaining fat from brisket.
Cut all meat into small pieces; add to stockpot.
Strain stock through medium sieve set over large mixing bowl, pressing vegetables with back of wooden spoon to extract as much liquid as possible.
Return stock to pot (make sure meat is completely covered with liquid).
Cover and refrigerate overnight.
Bring small amount of water to boil in steamer.
Add celery hearts and steam until crisp-tender, about 3 1/2 minutes.
Repeat for carrots, steaming 3 1/2 minutes, lima beans, steaming 2 minutes, and peas, steaming 2 to 3 minutes.
Skim fat from surface of stock (or blot with paper towel) and discard.
Stir in barley and vegetables.
Place over medium heat and bring to gentle boil, stirring occasionally.
Transfer soup to tureen.
Sprinkle individual servings with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef

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