Old Fashioned Vegetable Beef Soup Recipe

Old Fashioned Vegetable Beef Soup is a delicious and filling meat soup. This is a simple soup that you can prepare for your weekend luncheons. Serve the Old Fashioned Vegetable Beef Soup and see how it your guests get hooked to it!

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Stock1 Cup (16 tbs)
 Beef brisket8 Pound, trimmed, flat cut portion removed and reserved for roasting
 Oxtail bones2 Pound, cut to thickness of 6 to 8 inches
 Beef marrow bones5 Pound, cut to thickness of 8 to 10 3/4 inches
 Leeks3 Medium, halved and thoroughly rinsed
 Turnips5 Medium, peeled and halved
 Parsley sprigs6
 Celery stalks4 , halved (With Leaves)
 Carrots6 Medium
 Tomatoes/56 ounce canned peeled tomatoes, undrained6 Pound, halved
 Canned tomato juice16 Ounce
 Beef consomme8 Cup (128 tbs) (Homemade)
 Water2 Quart (8 Cups)
 Peppercorns6
 Salt1⁄2 Teaspoon
 Vegetables1 Cup (16 tbs)
 Celery hearts2 , sliced
 Frozen limas10 Ounce (1 Package, Thawed)
 Petitis pois/16 ounce package frozen tiny peas, thawed1 Pound
 Barley1 1⁄2 Cup (24 tbs) (Cooked)
 Chopped parsley1⁄2 Cup (8 tbs) (For Garnish)

Directions

For stock: Combine all ingredients in large stockpot over medium high heat and bring to boil.
Reduce heat, cover and simmer until beef brisket is tender, approximately 4 to 5 hours.
Remove stock from heat.
Transfer bones to work surface using slotted spoon.
Trim meat from bones and set aside, discarding fat and bones.
Trim off any remaining fat from brisket.
Cut all meat into small pieces; add to stockpot.
Strain stock through medium sieve set over large mixing bowl, pressing vegetables with back of wooden spoon to extract as much liquid as possible.
Return stock to pot (make sure meat is completely covered with liquid).
Cover and refrigerate overnight.
Bring small amount of water to boil in steamer.
Add celery hearts and steam until crisp-tender, about 3 1/2 minutes.
Repeat for carrots, steaming 3 1/2 minutes, lima beans, steaming 2 minutes, and peas, steaming 2 to 3 minutes.
Skim fat from surface of stock (or blot with paper towel) and discard.
Stir in barley and vegetables.
Place over medium heat and bring to gentle boil, stirring occasionally.
Transfer soup to tureen.
Sprinkle individual servings with parsley.
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