Winter Vegetable Beef Soup Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Bone in beef | 2 Pound | |
| Warm water | 1 Quart | |
| Salt | 2 Teaspoon | |
| Bay Leaf | 1 | |
| Potatoes | 3 Medium, quartered | |
| Onions | 2 Large, quartered | |
| Carrots | 2 Medium, pared | |
| 1 green pepper, quartered and seeded | ||
| 1/2 small head cabbage, cut in wedges | ||
| 1 package (10 ounces or 284 g) frozen green peas (optional) | ||
| Tomatoes | 1 Can (10oz), undrained | |
| Savory | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Heat oil in 5-quart (5 liter) Dutch oven.
Over medium heat; add meat and brown on both sides.
Turn heat to low; add warm water, salt, and bay leaf.
Simmer covered until meat is fork tender (about 1 1/2 hours).
Remove meat and trim, discarding bone; shred meat and return to broth.
Assemble Salad Maker with French Fry Cutter Disc and large bowl.
Process all vegetables except peas and tomatoes.
Cut tomatoes into pieces.
Add all vegetables to broth including peas and tomatoes with liquid.
Simmer covered until potatoes and carrots are tender (about 1 hour).
Stir in savory and pepper.
Over medium heat; add meat and brown on both sides.
Turn heat to low; add warm water, salt, and bay leaf.
Simmer covered until meat is fork tender (about 1 1/2 hours).
Remove meat and trim, discarding bone; shred meat and return to broth.
Assemble Salad Maker with French Fry Cutter Disc and large bowl.
Process all vegetables except peas and tomatoes.
Cut tomatoes into pieces.
Add all vegetables to broth including peas and tomatoes with liquid.
Simmer covered until potatoes and carrots are tender (about 1 hour).
Stir in savory and pepper.
Chef
