Savory Beef-Vegetable Soup Recipe

Savory Beef-Vegetable Soup is a wonderfully delicous and well flavoured meat soup that is sure to entice your taste buds. I served this Savory Beef-Vegetable Soup for an official dinner and my colleagues loved it. They have been haunting me for this Beef Shank-Vegetable Soup recipe ever since.Try it out!

Summary

Servings12Cuisine
CourseMethod

Ingredients

 Beef short ribs2 Pound
 Water6 Cup (96 tbs)
 Chopped potato1 Cup (16 tbs)
 Chopped onion1 Cup (16 tbs)
 Chopped carrot1 Cup (16 tbs)
 Chopped celery1 Cup (16 tbs)
 Salt1 Tablespoon
 Pepper1 Dash
 Canned whole kernel corn16 Ounce
 Canned cut green beans15 1⁄2 Ounce

Nutrition Facts

Serving size

Calories 344 Calories from Fat 250

% Daily Value*

Total Fat 28 g42.7%

Saturated Fat 12 g59.8%

Trans Fat 0 g

Cholesterol 57.3 mg

Sodium 546.7 mg22.8%

Total Carbohydrates 11 g3.6%

Dietary Fiber 2.6 g10.6%

Sugars 4.1 g

Protein 12 g24.6%

Vitamin A 36.5% Vitamin C 9.8%

Calcium 2% Iron 5%

*Based on a 2000 Calorie diet

Directions

Trim excess fat from short ribs; place ribs in large saucepan.
Add water, potato, onion, carrot, celery, salt, and pepper.
Bring to boiling.
Cover; simmer till beef is tender, about 2 hours.
Skim off fat.
Remove meat and bones, cool slightly.
Chop meat and return to soup; discard bones.
Stir in undrained corn and undrained green beans.
Cover and simmer about 30 minutes.
Season to taste with salt and pepper.
Crockery cooker directions: Use ingredients as above, except use only 3 cups water, and add 2 teaspoons beef flavored gravy base.
In electric slow crockery cooker place potato, onion, carrot, and celery.
Trim fat from ribs; place atop vegetables in cooker.
Sprinkle with salt and pepper.
Stir together only 3 cups water and 2 teaspoons beef-flavored gravy base; pour over beef.
Cover and cook on low-heat setting for 10 to 12 hours.
Turn to high-heat setting.
Remove ribs; skim off fat.
Stir in the undrained corn and undrained green beans.
Cover and cook 30 minutes longer.
Meanwhile, chop meat and return to soup; discard bones.
Season to taste with salt and pepper.
Cover and cook 5 minutes more.
Stir soup before serving.
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