Best Ever Vegetable Soup
Submitted by larry1234
Old-fashioned beef vegetable soup built from meaty soup bones, loaded with potatoes, carrots, cabbage, green beans, peas, and rice. One pot, one hour, and enough soul-warming goodness to feed the whole family.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis is the soup your grandmother made on cold days when she wanted to feed everyone well without making a fuss.
A meaty beef soup bone goes into the pot first, building a rich, beefy broth that becomes the foundation for everything else.
Rice goes in next to cook and thicken the broth, followed by a garden’s worth of vegetables: potatoes, carrots, cabbage, celery, onion, green beans, and peas.
A handful of fresh parsley stirred in at the end brightens the whole pot.
One hour from start to finish, and you’ve got a soup that tastes like it simmered all afternoon.
Kitchen Tips
- Ask your butcher for meaty soup bones with plenty of meat still attached. The bone gives you flavor, and the meat gives you substance.
- Add the rice before the vegetables so it has time to cook through and release starch into the broth, giving the soup a slightly thicker body.
- Keep the vegetables at a steady boil but check them at the 20-minute mark. You want them tender with a little bite, not cooked to mush.
- This soup gets better overnight as the flavors meld, so it’s a great make-ahead meal.
Ingredients
Directions
- Boil the beef in enough water to cover, plus 2 additional quarts 2) Add the rice and boil for 15 mintues, then add the vegetables and continue boiling until they are tender but not mushy - about 20 minutes. 3) Cut the meat into bite sized pieces, keeping it hot in the soup. 4) Add the parsley and serve.
Comments
surely it ceases to be 'Vegatable soup' once you add beef to it?......
I just did some research on other recipe websites, for example you can go to recipesouce.com, they have a similar recipe: best ever vegetable soup, use beef too.