Beef soup with vegetables recipe

Beef Soup with vegetables recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This beef soup with vegetables recipe is a hearty and comforting dish that will warm you up on cold days. Packed with tender chunks of beef, a medley of colorful vegetables, and flavorful broth, it is a complete meal in itself. With simple ingredients and easy-to-follow instructions, this recipe is perfect for beginner cooks looking to impress their family and friends. The combination of savory beef, fresh vegetables, and aromatic herbs creates a delicious and nutritious soup that will satisfy any appetite.

Keywords: beef soup, vegetables, recipe, comfort food, hearty.

Beef soup with vegetables recipe details

Beef soup with vegetables recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

1 kg	beef for boiling, e.g. brisket or shoulder cuts
1	marrow bone
3	meaty beef bones
1	ham bone, or a piece of bacon rind, if available
1	onion
½ bulb(s)	celeriac, peeled and diced
3	carrots, peeled and sliced
2 stalk(s)	leek, sliced
250 g	green beans, fresh, if available, otherwise frozen, in bite sized pieces
150	peas, frozen
600 g	potatoes, peeled and cut into 3cm cubes
1	parsnip, peeled and diced
1	parsley root, peeled and diced
1 bunch(es)	parsley, chopped
	salt and freshly ground black pepper
200 g	cauliflower, in small florets

Instructions

Wash the onion but don’t peel, remove just loose peel parts, halve the onion and roast the cut sides in a pan without fat until dark brown.

Place the beef with the bones and the onion halves into a pot and cover with 3litres of boiling water. Season with salt. Bring to a boil, skimming off any scum, reduce the heat and simmer for 2-3 hours or until the meat is tender. Strain through a sieve into another pot, discard onion and bones and set the meat aside.

Add to the broth potatoes, celeriac, carrots, parsnip and parsley root and bring to the boil again. Cook for 10 minutes, then add the remaining vegetables and cook for another 10 minutes.

Cut the meat into 3cm cubes and add to the soup, together with half of the parsley. Season to taste with salt and pepper and cook for a few minutes.

Ladle the soup into a warmed large soup tureen and sprinkle with parsley. Serve with brown bread.

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 3 hrs 30 min
Grade of difficulty:
easy
Calories per portion:
n/a