Beef Soup Recipe
Ingredients
| Beef flank steak - 2 pounds, cut into 8 pieces | ||
| Lard of cooking oil - 1 tablespoon | ||
| Water | 6 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Potatoes -€“ 4 numbers, peeled and quartered | ||
| Carrots - 2 numbers, cut into 1-inch pieces | ||
| Onions - 2 numbers, quartered | ||
| Winter squash or pumpkin - 8 ounces, peeled and cut into 8 pieces | ||
| Fresh corn - 2 ears, quartered | ||
| Green beans | 1 Cup (16 tbs), sliced | |
| Long grain rice | 1/4 Cup (16 tbs) | |
| Celery leaves | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), snipped | |
| Garlic | 2 Clove (5gm) | |
| Ground white pepper | 1/4 Teaspoon | |
| Dried red pepper | 1/8 Teaspoon, crushed | |
Directions
MAKING
1. In a saucepan, heat oil and brown the meat, half at a time.
2. Return the entire meat to the pan and add the water and salt; bring the mixture to boil.
3. Reduce heat; cover and simmer for about 1 1/4 hours or till meat is nearly tender.
4. Combine squash or pumpkin, corn, potatoes, carrots, onions, beans, uncooked rice, celery leaves, parsley, garlic, white pepper, and red pepper; cover and simmer for about 30 minutes more or till vegetables are tender.
SERVING
5. Arrange the meat and vegetables to a serving bowl and divide the broth among 8 soup bowls.
6. Serve hot with toasted garlic bread.
1. In a saucepan, heat oil and brown the meat, half at a time.
2. Return the entire meat to the pan and add the water and salt; bring the mixture to boil.
3. Reduce heat; cover and simmer for about 1 1/4 hours or till meat is nearly tender.
4. Combine squash or pumpkin, corn, potatoes, carrots, onions, beans, uncooked rice, celery leaves, parsley, garlic, white pepper, and red pepper; cover and simmer for about 30 minutes more or till vegetables are tender.
SERVING
5. Arrange the meat and vegetables to a serving bowl and divide the broth among 8 soup bowls.
6. Serve hot with toasted garlic bread.
Chef
