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Beef Vegetable Soup

Grannys.kitchen's picture
Ingredients
  Meaty beef bones 2 Pound (About 1 Kilogram)
  Bacon dripping 30 Milliliter (About 2 Tablespoon)
  Water 10 Cup (160 tbs) (About 2.5 Liter)
  Salt 2 Teaspoon (About 10 Milliliter)
  Allspice berries 2
  Diced onions 2 , diced
  Bay leaf 1
  Diced vegetables 4 Cup (64 tbs) (Use Fresh, Carrots, Turnip, Celery, Parsnip, Potatoes Or Cabbage, About 1 Liter)
  Stewed tomatoes 2 Cup (32 tbs) (Use Peeled And Diced Fresh Tomatoes, About 500 Milliliter)
Directions

Brown the beef bones in hot bacon dripping until richly colored.
Add water, salt, allspice, onion and bay leaf.
Bring to a boil and skim.
Cover and simmer 1 1/2 hours or until meat is tender.
Remove meat from the bones; dice and refrigerate.
Return bones to the stock in the saucepan and cover and simmer for 2 hours.
Strain and chill.
Next day remove fat from the top of the broth.
Add vegetables and tomatoes.
Simmer 1 hour.
Dilute soup with hot water or tomato juice to the right consistency.
Add the diced meat.
Correct seasoning, adding salt, pepper and Worcestershire sauce to taste.

Recipe Summary

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

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