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Here are the ingridients that are needed to prepare a yummy Beef Vegetable Soup:
- Get of THE BROTH.
- Take 3 lb of bone in short ribs.
- Take 1 of onion cut in 3 chunks, peeled.
- Use 3 of garlic cloves, peeled, kept whole.
- Provide 2 of stalks celery with leafy tops, cut into chunks.
- Provide 1 of large carrot, cut into chunks.
- Get 1 tbsp of olive oil.
- Provide 1 tsp of dryed thyme.
- Get 1/2 tsp of pepper and salt to taste.
- Take 10 of whole black peppercorns.
- Provide 8 cup of low sodium or unsalted beef broth.
- Use of SOUP.
- Take 6 oz of tiny button mushrooms.
- Use 15 oz of can diced tomatos with the juice.
- You need 4 of medium carrots, sliced.
- You need 3 of celery stalks, sliced.
- You need 1 of large onion, chopped.
- Get 2 of garlic cloves, minced.
- Take 24 of tiny baby red potatoes, preboiled just until tender.
- You need 1 tsp of fresh lemon juice.
- Provide 1 tbsp of hot sauce, such as frames brand.
- Provide 1/2 tsp of pepper and salt to taste.
- Get 1 tsp of butter, salted or unsalted.
- Take 2 tbsp of fresh grated romano cheese.
- Prepare 2 tbsp of fresh chopped herbs, I used basil, thyme and chives.
Done with the ingridients? Below are the instructions on cooking Beef Vegetable Soup:
- MAKE BROTH.
- Preheat oven to 450.
- Heat oil in a large skillet, add short ribs seasoned with salt and pepper and brown all sides.
- Add vegetables for the broth, the onion, carrot, celery, garlic, thyme and the the and peppercorns. Transfer to oven and roast until short ribs are brown, about 25 minutes.
- Transfer all skillet ingredients to stockpot, add broth, bring to a boil then lower neat and simmer, partially cover pot and simmer on low until short ribs are very te nder 2 to 2 1/2 hours.
- Strain broth, discard vegetables and reserve short ribs..
- MAKE SOUP.
- Skim off any excess fat from broth and add broth to clean stckpot, bring to a simmer. Meanwhile melt the butter in a small skillet and cook mushrooms until tender, about 5 minutes.
- Add mushrooms, tomatos with juice, carrots, onion, celery, garlic,lemon, hot sauce and pepper to stock , simmer until vegetables are tender about 1 hour, add potatos and romano cheese and simmer 10 minutes more.
- Remove meat from bones of short ribs and cut meat I p into bite size pieces and add to soup, heat through, add herbs and taste to see if it needs salt or pepper.
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