Pam's Mountain of Vegetables and Beef Soup

Pam Ellingson

By
@wmnofoz

Love the idea of lots of veggies in my beef veggie soup, so there is practically an encyclopedia of veggies here, You cannot make a small pot of this soup, so be prepared to freeze it for later or feed the entire neighborhood. LOL


Featured Pinch Tips Video

Comments:

Serves:

Makes a huge pot

Prep:

40 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

6 or 7 lb
beef ribs (4 qt water,1/2 onion, 1 rib of celery, 1 carrot, clove garlic, parsley, bayleaf))

PREP TIME DOES NOT INCLUDE THE COOKING TIME FOR THE BEEF RIBS, ONLY THE SOUP.

2 small
shallots
1 medium
onion
1 medium
sweet potato
3 medium
potatoes
1 small
turnip
1 small
rutabaga
2 medium
carrots
1 medium
parsnip
2 - 4
ribs of celery
1/4 each medium
green, yellow, orange and red bell pepper
1/2 medium
leek
1 medium
handful of green beans
1 each small
zucchini and yellow summer squash
1 small
crown of broccoli (about 4 inches across)
4 oz
mushrooms, fresh
6 - 8
sundried tomatoes
1 can(s)
diced tomatoes
1 1/4 c
each : frozen peas, corn, lima beans
2 c
green cabbage
optional veggies : cauliflower, okra, chard, kale,, spinach, butternut or acorn squash, celeriac, kohlrabi
optional extras: small pasta, rice, barley.
extra broth (canned beef broth, chickenbroth, consomme, beef mushroom soup, french onion soup, tomato or v-8 juice, water or vegetable broth)

Directions Step-By-Step

1
Cook the beef ribs with the items listed in a large pot until ribs are tender. Strain juice and reserve, discard veggies. Let cool, remove any bones, extra fat, and connective tissue from meat and place meat in a zipper bag. Refrigerate until needed. Refrigerate the broth overnight to remove the hardened fat or skim fat off top and discard.
2
Prep all of the vegetables by washing, peeling and chopping. I try to keep all veggies about the same size. About 1/2 to 3/4 inch cubes. Place the harder veggies like potato, turnip, carrot, parsnip, etc. in one bowl. Place softer veggies like zucchini, peppers, celery, green beans, etc. in a separate bowl. Measure out the frozen veggies and place in a separate bowl.
3
When all veggies are prepared, place the defatted broth in a very large stockpot over high heat to bring to a boil. (Any time that you need to add broth, add one of the listed liquids to keep veggies covered.) Add all of the harder vegetables and lower the heat to a low boil. Cook about 10 minutes. Test the pieces to see if they are getting tender. Add the softer veggies along with the can of diced tomatoes and cook another 10 minutes. Add all remaining frozen veggies and mushrooms. About 5 minutes or so after adding frozen veggies, taste the broth and add salt and pepper. It will take quite a bit to season this, as it is a large amount and has had no salt added throughout the cooking. Continue to simmer until all veggies are to desired doneness.
4
Remove pot from heat, let the flavors meld for a while, and readjust seasoning if needed. (If you like, you can add any herbs or seasonings you like to the broth while cooking or afterward. I prefer just the veggie and beef flavor.)
Serve Big steaming bowls with crackers and/or hot breads.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids, Healthy