D@DO'S SAVORY BEEF SHANK SOUP
This is one of my father's culinary masterpieces! A beautifully flavorful soup that is very healthy and inexpensive to make. You can substitute parsnips and/or turnips for the celeriac.
Provided by lolablitz
Categories Egg Free
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Gently cook bones and 3 bay leaves in 3 to 4 quarts of water with 1 ½ tbsp of salt for 3 to 4 hours.
- Put in enough water to barely cover bones/meat. Skim foam off every so often. Add a little water now & then to keep bones covered.
- When meat is falling off the bones remove and reserve.
- Sauté the veggies before adding to the soup, to enhance the flavor.
- Sauté the onions and celery with salt, pepper and Italian seasoning. Add to soup.
- Slightly brown cubed squash. Add leeks, garlic and 1/2 tsp thyme cook until softened and fragrant. Add 1/2 tsp honey. Add to soup.
- Sauté carrots and celeriac with salt and pepper, and add 1/2 tsp sage moments before adding the vegetables to the soup.
- If using canned tomatoes, break apart into 4 pieces with hands and add ot the pot, (add a little honey if using canned tomatoes).
- Simmer 30 minutes.
- Remove and break up meat from bones. Put small pieces into the pot along with the kale and simmer 10 more minutes.
Nutrition Facts : Calories 682, Fat 34, SaturatedFat 13.1, Cholesterol 181.6, Sodium 200.4, Carbohydrate 19.2, Fiber 4.5, Sugar 7.7, Protein 73.1
BEEF SHANK SOUP WITH VEGETABLES
Make and share this Beef Shank Soup With Vegetables recipe from Food.com.
Provided by Secret Agent
Categories Grains
Time 5h30m
Yield 2 gallons, 12 serving(s)
Number Of Ingredients 20
Steps:
- Brown the beef shanks in the olive oil until nice and browned. Add water and cook until the beef falls off of the bone and the marrow is cooked out of the center of the bones, about 3 hours.
- Strain the broth through several changes of wet paper towels to get rid of the icky little protein globs and fat. Remove meat from the bones, remove the fat and dice the meat.
- Wash the pot and add a little more olive oil and carrots, onion, celery and cabbage and cook on medium heat until they are beginning to color.
- Add the meat, stock, broth and the remaining veggies, barley and spices and cook on medium low for a couple of hours. Remove the bay leaf.
- Taste it to see if you need to adjust the salt or pepper. This holds nicely in a crock pot for hours.
Nutrition Facts : Calories 73.6, Fat 2.2, SaturatedFat 0.2, Cholesterol 0.8, Sodium 677.2, Carbohydrate 11, Fiber 2.9, Sugar 3.8, Protein 3.9
MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP
Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!
Provided by Micki McKinzie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
- Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g
SAVORY VEGETABLE BEEF SOUP
I developed this recipe as a way to use my homegrown vegetables. My teaching responsibilities keep me busy, but I love cooking for my husband and daughter most of all. -Leslie Luthe, Parkersburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. , Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 350mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 5g fiber), Protein 15g protein.
HEARTY BEEF SOUP
This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 32 servings (8 quarts).
Number Of Ingredients 15
Steps:
- In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
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