Beef Vegetable Soup
Looking for a soup that can fill you up? Here’s a beefy one, loaded with potatoes, root vegetables, green beans, peas, and tomatoes. It’s a meal on its own and made to feed a crowd.
Number of servings : 16
Prep time: 20 Minutes
Cooking time: 3 Hours
Type of meal : | Soups | Soups
Special diet :
2 tablespoons vegetable oil
3 pounds meaty beef shanks or oxtails, 2.5 cm thick
6 large carrots, peeled and sliced
4 celery stalks, sliced
2 medium yellow onions, coarsely chopped
3 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
2 medium all-purpose potatoes, peeled and diced
2 medium parsnips, peeled and diced
3 medium white turnips, peeled and diced
1 pound green beans, trimmed and cut into bite-size pieces
1 1/2 cups fresh or frozen corn kernels
1 cup fresh or frozen peas
1/4 cup chopped fresh parsley
1. Heat oil in an 8-litre soup pot over medium-high heat. Add beef and cook, turning frequently, about 10 minutes or until browned. Transfer to a plate.
2. Add carrots, celery, onions, and garlic and sauté 15 minutes, or until tender. Stir in 12 cups water, tomatoes, salt, pepper, oregano, marjoram, and thyme.
3. Return beef to pot, increase heat to high, and bring to a boil. Reduce heat and simmer, uncovered, 2 1/2 hours or until meat is tender, stirring and skimming the surface occasionally. Using a slotted spoon, transfer beef to a cutting board. When cool enough to handle, remove bones and cut meat into bite-size pieces. Return beef to pot.
4. Add potatoes, parsnips, turnips, and beans and simmer, uncovered, 10 minutes. Stir in corn and peas and simmer 5 minutes, or until vegetables are tender. Stir in parsley and serve.