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Quebec Vegetable Soup

Canadian.Recipes's picture
Ingredients
  Beef shoulder/Beef brisket 2 Pound
  Beef bone/Roast beef bone 1 (Meatless)
  Carrots 2 Cup (32 tbs), diced
  Parsnip 1⁄2 Cup (8 tbs), diced
  Onions 3 Large, sliced very fine
  Celery stalk with leaves 1 Cup (16 tbs), chopped fine
  Leek 1 Large, sliced thin
  Savory 1 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Anise 1⁄4 Teaspoon
  Dry mustard 1 Teaspoon
  Peppercorns 1⁄2 Teaspoon
  Coarse salt 2 Tablespoon
  Sugar 1 Tablespoon
  Canned tomatoes 20 Ounce (1 Can)
  Water 3 Quart
  Whole barley 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a soup kettle, add all the ingredients.
2) Place the soup kettle over heat and bring the liquid to a boil.
3) Cover with a lid and reduce heat to low. Let it simmer for another 4 hours.
4) During the first one hour of cooking, you need to stir for 2-3 times.
5) When the cooking has another 15-20 minutes to complete, add macaroni, spaghetti, vermicelli, noodles or rice to taste.

SERVING
6) Serve this as Pot-au-feu beef by garnishing with fresh herbs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
12

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Your rating: None
4.05
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 194 Calories from Fat 44

% Daily Value*

Total Fat 5 g7.9%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 30 mg10%

Sodium 1150.3 mg47.9%

Total Carbohydrates 23 g7.7%

Dietary Fiber 4.8 g19.2%

Sugars 6.7 g

Protein 16 g31.2%

Vitamin A 84.6% Vitamin C 24.6%

Calcium 7.2% Iron 13.4%

*Based on a 2000 Calorie diet

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Quebec Vegetable Soup Recipe