Vegetable T Bone Soup Recipes

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP

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.

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Gather the ingredients.
• In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
• Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
• Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

VEGETABLE T-BONE SOUP

Steps:

• In a Dutch oven heat 2-tablespoons olive oil. Season steaks 1-teaspoon salt, 1-teaspoon black pepper and cook rare.
• Remove steaks, de-bone and cut to a medium dice. Reserve T-Bones for soup.
• Add remaining olive oil, onions, carrots, celery, bell peppers, garlic, bay leaves, steak, bones and sauté 4-6 minutes.
• Add Sierra Roja wine and reduce by one-half.
• Add beef stock potatoes, tomatoes, corn, peas, green beans and herbs. Bring to a full boil and reduce to simmer for 20-minutes uncovered. Remove T-Bones, bay leaves and discard.
• Remove from heat, add Red Swiss chard, stir and let stand for 5 -minutes.
• Reseason with salt and pepper to taste. Serve soup in warm bowls.
• Garnish with fresh Rosemary.
• *Agua Dulce Winery, Agua Dulce, Ca.

BEEF BONES VEGETABLE SOUP.. FROM SCRATCH

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)

OLD-FASHIONED BEEF-VEGETABLE SOUP

Steps:

• In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
• Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
• Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
• Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.