Dilled Vegetable-beef Soup |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This is a great soup to serve on a cold winter night, it's hearty and good for you filled with yummy vegetables and goes great with warm crusty bread and butter or hot biscuits Ingredients:
3 thick slices beef knuckle (3 1/2 to 4 ibs.) (if you can't get knuckles you can use meaty beef shanks) |
2 tbsp. butter or margarine |
2 large onions, sliced, separated into rings |
1/2 ib. mushrooms, sliced |
3 large carrots, thinly sliced |
2 stalks celery, thinly sliced |
2 cloves garlic, minced or pressed |
1/2 cup chopped parsley |
1 tbsp. salt |
1 tsp. each dry dill weed, and savory or marjoram leaves |
1/4 tsp. white pepper |
1 can (1 ib.) tomatoes |
2 quarts water |
1 medium potato, thinly sliced |
1/2 ib. green beans, cut in 1-inch lengths |
2 cups chopped fresh spinach leaves |
shredded swiss cheese or croutons |
Directions:
1. 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.
2. 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.)
3. 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.
4. Serve soup sprinkled with cheese or croutons.(or both)
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