Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
5qt Beef Stock (see recipe)1L red wine, reduced to about 1/3 of the original volume2 LARGE onions, peeled, halved, and sliced - (about 2-2.5 lbs)1lb Button mushrooms, sliced thick2lb cooked chuck roast (start with a 3-pounder or so), cubed to desired size. Discard as much fat and connective tissue as possible.2 small can tomato paste2 cans diced tomatoes (no salt, if you desire)3 ribs celery, halved and sliced3 carrots peeled and sliced or chopped2 medium turnips, peeled and diced into about 1/2" cubes1 medium head cabbage, chopped in about 1" squares-ish3T salt (or to taste)3t Marjoram2T minced garlic
Long and drawn out, but makes an awesome pot o' love....
Take chuck roast, and brown all sides in a skillet well. Paint (or smear) tomato paste all over chuck roast, and make an aluminum foil bag for the roast (just wrap the thing in some foil tightly, with some breathing room in the foil), and cook on 250 for 4 hours. Be sure to have a pan under the roast in case it leaks. In the mean time, empty a 1L bottle of red wine into a saucepan that will hold more than 1L, and reduce on medium heat until about 2/3 of it is gone (I use Chianti or Cabernet, just keep it cheap).
Told you it'd take a while.
When the roast is done,cut a corner off of your aluminum bag, drain the liquid into a tupperware or something, and chill the liquid fully, and chill the roast fully. Remove the fat from the liquid and reserve. Add the leftover lovlies in the container to your stock. Spray a large cookie sheet w/Pam, add turnips, carrots, and celery, spray w/Pam again. Sprinkle some salt, garlic powder (not too much), plenty of black pepper, and the marjoram on the veg, roast in a 400 degree oven for 30 or so minutes. During all of the dirty-dish making, take about 2T of the chuck fat and add it to your largest stock pot on medium-high heat. Add all of the onions, and a couple of generous pinches of salt. Cook onions about 15 minutes, stirring often, then add mushrooms. Cook 20 minutes more. Add reduced wine to pot, then add stock, beef, tomato paste, and the canned tomatoes. When the veg is done, add that to the pot, then add the chopped cabbage. And don't forget the minced garlic. Stir this concoction well to dissolve the tomato paste, salt to taste. I like to cook it on the lowest setting for at least 4 hours. Makes appx. 20 2-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user NLOGRASSO.
Take chuck roast, and brown all sides in a skillet well. Paint (or smear) tomato paste all over chuck roast, and make an aluminum foil bag for the roast (just wrap the thing in some foil tightly, with some breathing room in the foil), and cook on 250 for 4 hours. Be sure to have a pan under the roast in case it leaks. In the mean time, empty a 1L bottle of red wine into a saucepan that will hold more than 1L, and reduce on medium heat until about 2/3 of it is gone (I use Chianti or Cabernet, just keep it cheap).
Told you it'd take a while.
When the roast is done,cut a corner off of your aluminum bag, drain the liquid into a tupperware or something, and chill the liquid fully, and chill the roast fully. Remove the fat from the liquid and reserve. Add the leftover lovlies in the container to your stock. Spray a large cookie sheet w/Pam, add turnips, carrots, and celery, spray w/Pam again. Sprinkle some salt, garlic powder (not too much), plenty of black pepper, and the marjoram on the veg, roast in a 400 degree oven for 30 or so minutes. During all of the dirty-dish making, take about 2T of the chuck fat and add it to your largest stock pot on medium-high heat. Add all of the onions, and a couple of generous pinches of salt. Cook onions about 15 minutes, stirring often, then add mushrooms. Cook 20 minutes more. Add reduced wine to pot, then add stock, beef, tomato paste, and the canned tomatoes. When the veg is done, add that to the pot, then add the chopped cabbage. And don't forget the minced garlic. Stir this concoction well to dissolve the tomato paste, salt to taste. I like to cook it on the lowest setting for at least 4 hours. Makes appx. 20 2-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user NLOGRASSO.
Nutritional Info Amount Per Serving
- Calories: 186.8
- Total Fat: 3.9 g
- Cholesterol: 31.8 mg
- Sodium: 1,727.6 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.5 g
- Protein: 17.1 g
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