Dilled Vegetable-beef Soup
From craftyazgirl 15 years agoIngredients
- 3 thick slices beef knuckle (3 1/2 to 4 Ibs.) (if you can't get knuckles you can use meaty beef shanks) shopping list
- 2 Tbsp. butter or margarine shopping list
- 2 large onions, sliced, separated into rings shopping list
- 1/2 Ib. mushrooms, sliced shopping list
- 3 large carrots, thinly sliced shopping list
- 2 stalks celery, thinly sliced shopping list
- 2 cloves garlic, minced or pressed shopping list
- 1/2 cup chopped parsley shopping list
- 1 Tbsp. salt shopping list
- 1 tsp. each dry dill weed, and savory or marjoram leaves shopping list
- 1/4 tsp. white pepper shopping list
- 1 can (1 Ib.) tomatoes shopping list
- 2 quarts water shopping list
- 1 medium potato, thinly sliced shopping list
- 1/2 Ib. green beans, cut in 1-inch lengths shopping list
- 2 cups chopped fresh spinach leaves shopping list
- Shredded swiss cheese or croutons shopping list
How to make it
- Brown beef knuckle slices in heated butter in a large 5 1/2 to 6-quart-kettle. Stir in onions and cook until limp. Add mushrooms, carrots, celery, garlic, parsley, salt, herbs, pepper, tomatoes (broken up with a fork, with their liquid), and water. Bring to boiling. Cover. Reduce heat and simmer until meat is very tender, about 3 hrs.
- Remove meat and bones with a slotted spoon. Discard bones and fat. Return meat to soup. (At this point, soup can be refrigerated until ready to serve. Skim fat from surface.)
- Add potato to soup. Bring to a gentle boil. Cook, uncovered, until potato is tender, about 15 min. Add beans and cook until just tender, 10 to 12 min. Stir in spinach and cook about 3 min. Salt to taste.
- Serve soup sprinkled with cheese or croutons.(or both)
People Who Like This Dish 3
- jojo1952 Glendale, AZ
- mel36 Nottingham, GB
- crazeecndn Edmonton, CA
- craftyazgirl El Mirage, AZ
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