Recipe

Elaines Homemade Beef And Vegetable Soup Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 1 month ago An old fashioned traditional beef and vegetable soup, heightened with flavor from beef shank bones, select spices, vegetable stock,and just a bit of pure vanilla extract! Prep:30m Cook:180m Servings:8	Chefelaine
	easy inexpensive delicious

shanks and veg

stewing beef

mirepoix

making veg broth

tomatoes added

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Ingredients

1 lb lean stewing beef, cut into bite-sized pieces

4 beef shank bones, marrow in

about 2 quarts cold water

1 tsp pure vanilla extract

1 tsp salt

1/2 tsp pepper

1 tsp dried basil

1 tsp Italian seasoning

3 medium sized potatoes, washed and unpeeled, cut into bite-sized pieces

1 can (28 oz size) tomatoes

(if additional tomato richness is desired, add 1/2 small can unsalted tomato paste)

1 1/2 cups carrots, chopped

1 1/2 cups celery, chopped

1 cup corn niblets

1 large onion, diced

1 cup peas

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For the mirepoix:

finely dice one large onion

add 1/2 (roughly) the amount of finely diced carrots

add 1/2 (roughly the amount of celery

Directions

Place the beef shanks into the cold water

slowly bring to the boil

add the vanilla (the vanilla dramatically heightens the flavor of the beef)

skim off any 'scum' that rises from the bones

In another saucepan, brown the beef, and when browned, add to the soup pot, drippings and all.

In the meantime, in a a separate saucepan, caramelize the onion, and add a mirepoix of one part finely chopped onion, 1/2 part carrots, and 1/2 part celery in a little canola oil

Cook until tender

Usually, mirepoix is not served, but in this soup, the mirepoix is added to the soup, adding terrific flavor, texture, and making the soup more economical in these dollar-stretching times!

While cooking the mirepoix, make vegetable stock from clean leftover pieces of veggies you have cut. It should be in a water bath of about 2 cups.

When the veggie stock is cooked, and the veggies tender, strain the liquid through a colander, and discard the veggies used in the stock.

Add the veggie stock to the soup pot.

Add the mirepoix to the soup pot, and add the additional vegetables as indicated... more carrots, celery, onion, corn, potatoes, tomatoes, peas...

Allow to simmer for at least two hours, stirring periodically.

Taste, and adjust the seasoning, adding more salt and pepper if desired.

This recipe makes a very HEARTY soup, and is a meal in itself.

Served with garlic toast, your family will be asking you to make this more often!

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Comments

linspj 1 year, 1 month ago said:
Vanilla? Wow, who would have thought, Elaine? This soup sounds like a nice addition to my winter meals file! We are big soup fans. ^5

peetabear 1 year, 1 month ago said:
Interesting fact about the vanilla... thank you for sharing...^5

lasaf 1 year, 1 month ago said:
I love that you put all the flavorful things right in the soup. No waste and it will only taste better. I would also add any worthy vegetables that are aging in my fridge.