HEARTY VEGETABLE AND BEEF BONE BROTH SOUP
Delicious and hearty noodle soup with all of the nourishing health benefits of bone broth.
Provided by Pauline Osena
Categories Soups, Stews and Chili
Yield 6 Servings
Number Of Ingredients 9
Steps:
- Heat olive oil in large soup pot then add onions and cook until translucent. Add carrots and cook for another 5 minutes.
- Add homemade bone broth to the pot and bring to a boil. Add the mushrooms and simmer for 5-10 minutes until the mushrooms are cooked.
- Stir in the beef to the soup pot and continue to simmer for 2 more minutes.
- Add the fresh spinach leaves to the soup and stir until the spinach leaves are wilted. Do not overcook the spinach.
- Cook rice noodles according to instructions on package. Rinse and drain noodles.
- To serve, place noodles in an empty soup bowl and use a soup ladle to place broth and soup fillings on top of the noodles.
HEARTY BEEF AND VEGETABLE SOUP
Steps:
- In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.
VEGETABLE-BEEF SOUP
Provided by Julia Reed
Categories dinner, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat a heavy 6-quart pot over medium heat. Add the salt pork and sauté until golden. Remove it and set aside. Discard all but 1 tablespoon of the drippings.
- Increase the heat to medium-high (add vegetable oil, if using). In batches, brown the marrow bones and stew meat. Add 3 quarts of water and the salt pork. Bring to a boil, reduce heat and simmer 2 hours, skimming off any foam.
- Add the tomatoes, carrots, onions, celery and parsnips; return to a boil. Reduce the heat, cover and simmer 30 minutes. Add the lima beans and green beans. Cover and simmer for another 30 minutes. Add the okra and simmer 20 minutes. Remove marrow bones and salt pork. Add the corn and peas and cook for about 10 more minutes, until cooked through. Skim off the fat from the surface and discard. Taste the broth and add sugar, salt and pepper as needed. The soup is ready but improves with age. If not serving immediately, refrigerate after it cools. Before reheating, skim off any congealed fat. If it is too thick, thin with a bit of water.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 39 grams, Carbohydrate 25 grams, Fat 52 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams
BEEF BONES VEGETABLE SOUP.. FROM SCRATCH
This is my home recipe. The broth is so rich and wit arue beef taste. This may be the best beef flavor soup you will ever taste. I really enhance the taste by first baking the bones in the oven! Next cook all in a crock pot with meat and the broth. Then start adding, your choice if vegetables. Barley, pasta, or rice can be...
Provided by Nancy J. Patrykus
Categories Vegetable Soup
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350. wash and put bones on a cooking sheet. Put in oven. Bake about 1 hour. Keep an eye on them, you don't want to burn them. Just brown them, and any meat on the bones will be cooked.
- 2. Take bones out of oven. Add bones to a crock pot with a 1-1/2 quarts of water. Cook for 2-3 hours on medium. This will get all the flavor out of the bones!
- 3. Strain cooked broth. Cut any meat off the bones. Put broth and meat in the crockpot.
- 4. Prepare your choice of fresh vegetables. PLEASE, no canned veggis!
- 5. Remove tomato skins. Dipping them in boiling water will do the trick, remove and cool.
- 6. Chop up the tomatoes, and get ride of seeds along with the skins. Add to pot .
- 7. Soup ready to serve. ENJOY the pure flavor!!!! I do hope you will like it.
- 8. do not give cooked bones to dogs.... they could splinter, when cooked. it will hurt or kill a dog. a dog [put in the garbage)
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
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- While the pot is on medium heat, pour in the oil then add the sliced Onions and Garlic, once Onions start caramelizing, place the bones and the meat, add a pinch of salt.
- Combine and braise the bones and onions together, this should be done for at least 10-15 minutes without the onions burning for maximum flavor for the beef bone soup.
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