Vegetable beef soup (homemade stock)
- Number of Servings: 12
Ingredients
Ingredients: StockBeef soup bones 4-5 lbs (knuckle bones or neck bones and some marrow bones are best)2 medium onions quartered4 ribs of celery quartered3 carrots cut in large chunksSoupPotato, raw, 1 large (3" to 4-1/4" dia.) Onions, raw, 2 medium (2-1/2" dia) Celery, raw, 6 stalks, large (11"-12" long) Trader Joe's Organic Mixed Vegetables, 3 cupCanned Tomatoes, 3 cups choppedGreen Peppers (bell peppers), 1 cup chopped *Peppers, sweet, red, fresh, 1 cup, chopped Sea Salt, .75 tbsp (or to taste)Pepper, black, .5 tbspThyme, ground 1tsp or dried leaf 2 tspRosemary, dried, 1 tsp
Fill a large stock pot with 4 quarts of filtered water and add soup bones onions, celery and carrots. bring to a boil. Skim if necessary. Reduce heat to low and simmer very slowly for 12 to 16 hrs, checking water level occasionally so it doesn't get too low.
Cool leaving the lid on the stock pot for several hours until meat and bones can be touched. Strain the vegi's, beef and bones from the stock. Cover the stock and refrigerate over night. Pick the beef from the bones and toss the vegi's and bones, saving the meet in the fridge to put in the soup. You want about a pound of very tender shredded meat, so if you don't get that from your soup bones use left over pot roast or throw in some stew meat at the start of cooking the next day.
After chilling, discard the layer of fat that forms on the top of the stock. The remaining stock will be gelatinous, and this is great! Filled with nutrients and flavor! Heat the stock to boiling, add onions, potato, celery, carrots and peppers (add extra beef here if you are supplementing with stew meat.) Reduce heat and simmer for about 45-60 minutes. Add mixed vegetables (about 3/4 of a bag), beef from the soup bones and tomatoes, return to a boil. Add salt,pepper and spices, simmer for 5 minutes. keep checking the water and aim for 12 cups or more in your final soup depending on how thick you like it. Let it cool a bit before serving, or cool completely to freeze or refrigerate extra.
Serving Size: 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SWEETLILBLUEYES.
Cool leaving the lid on the stock pot for several hours until meat and bones can be touched. Strain the vegi's, beef and bones from the stock. Cover the stock and refrigerate over night. Pick the beef from the bones and toss the vegi's and bones, saving the meet in the fridge to put in the soup. You want about a pound of very tender shredded meat, so if you don't get that from your soup bones use left over pot roast or throw in some stew meat at the start of cooking the next day.
After chilling, discard the layer of fat that forms on the top of the stock. The remaining stock will be gelatinous, and this is great! Filled with nutrients and flavor! Heat the stock to boiling, add onions, potato, celery, carrots and peppers (add extra beef here if you are supplementing with stew meat.) Reduce heat and simmer for about 45-60 minutes. Add mixed vegetables (about 3/4 of a bag), beef from the soup bones and tomatoes, return to a boil. Add salt,pepper and spices, simmer for 5 minutes. keep checking the water and aim for 12 cups or more in your final soup depending on how thick you like it. Let it cool a bit before serving, or cool completely to freeze or refrigerate extra.
Serving Size: 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SWEETLILBLUEYES.
Nutritional Info Amount Per Serving
- Calories: 110.9
- Total Fat: 3.7 g
- Cholesterol: 14.4 mg
- Sodium: 614.1 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.9 g
- Protein: 6.5 g
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