Easiest Method to Preparing Appetizing Beef Vegetable Soup

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Beef Vegetable Soup

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Here are the ingridients that are required to serve a tasty Beef Vegetable Soup:

  1. Provide of THE BROTH.
  2. Get 3 lb of bone in short ribs.
  3. Use 1 of onion cut in 3 chunks, peeled.
  4. Prepare 3 of garlic cloves, peeled, kept whole.
  5. Prepare 2 of stalks celery with leafy tops, cut into chunks.
  6. Get 1 of large carrot, cut into chunks.
  7. Provide 1 tbsp of olive oil.
  8. Use 1 tsp of dryed thyme.
  9. Take 1/2 tsp of pepper and salt to taste.
  10. Use 10 of whole black peppercorns.
  11. Provide 8 cup of low sodium or unsalted beef broth.
  12. You need of SOUP.
  13. Use 6 oz of tiny button mushrooms.
  14. Get 15 oz of can diced tomatos with the juice.
  15. You need 4 of medium carrots, sliced.
  16. Provide 3 of celery stalks, sliced.
  17. Provide 1 of large onion, chopped.
  18. Get 2 of garlic cloves, minced.
  19. Take 24 of tiny baby red potatoes, preboiled just until tender.
  20. Get 1 tsp of fresh lemon juice.
  21. Provide 1 tbsp of hot sauce, such as frames brand.
  22. Provide 1/2 tsp of pepper and salt to taste.
  23. You need 1 tsp of butter, salted or unsalted.
  24. Get 2 tbsp of fresh grated romano cheese.
  25. You need 2 tbsp of fresh chopped herbs, I used basil, thyme and chives.

Done with the ingridients? Below are the sequences on producing Beef Vegetable Soup:

  2. Preheat oven to 450.
  3. Heat oil in a large skillet, add short ribs seasoned with salt and pepper and brown all sides.
  4. 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.
  5. 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.
  6. Strain broth, discard vegetables and reserve short ribs..
  8. 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.
  9. 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.
  10. 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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