Exceptional Vegetable Beef Soup Awesome Aroma, Exquisite Taste |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 32 |
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This is one of my adopted recipes.....I am removing a few ingredients because i like my veggie soup lower carb. I learned from a dietician that most veggie soups are considered a carb unit due to all the potatoes, peas, corn, pasta, etc... Personally i would cut the ingredients in half unless you are doing OAMC.... Ingredients:
12 lbs beef brisket, cut into one inch cubes |
4 cups pasta (small shells, elbow, or your choice) |
2 cups pearl barley |
2 medium red onions, diced |
2 medium red onions, sliced |
8 cups celery, center stalks, sliced 1/4 inch thick, and all leaves attached to small stalks |
8 cups carrots, peeled, sliced, 1/4 inch thick |
1 large green cabbage, about 4 pounds, coarsely shredded |
1 bunch fresh spinach, coarsely chopped, leaves only, discard the stems |
1 bunch fresh italian parsley, chopped fine (wide leaf) |
8 garlic cloves, minced |
1 lb fresh mushrooms, sliced |
2 (46 ounce) cans tomato juice |
1 (29 ounce) can italian style cut green beans, drained and rinsed |
6 (15 ounce) cans diced tomatoes, do not drain |
2 tablespoons sea salt, coarse ground |
2 tablespoons fresh coarse ground black pepper, fresh tellicherry |
1/4 cup granulated sugar (optional) |
8 whole turkish bay leaves |
2 teaspoons sweet basil, crushed |
2 teaspoons oregano, ground |
2 teaspoons thyme leaves, ground |
2 teaspoons rosemary, ground |
2 teaspoons summer savory, dried |
2 teaspoons sweet hungarian paprika, ground |
1 teaspoon chili powder, mild |
16 beef bouillon cubes |
1 cup butter |
1 (8 ounce) box parmesan cheese, served on the side |
1/4 cup worcestershire sauce |
1 gallon homemade beef stock |
2 cups dry red wine |
water, added as needed |
Directions:
1. Cut the brisket into one-inch strips across the grain.
2. Cut each strip into one-inch pieces, removing all visible fat.
3. Place the pieces of fat into a large skillet over medium heat.
4. Put the fat pieces into the skillet.
5. When the skillet is covered with grease to a depth of about one-eighth of an inch remove and discard the pieces of fat.
6. Place the lean pieces of brisket in the skillet.
7. Stir the contents of the skillet frequently until all pieces of meat are well browned on all sides.
8. Remove the contents of the skillet to a large stock pot over medium heat.
9. Wipe the skillet clean with a paper towel.
10. Reduce the heat somewhat and saute the onions and garlic in the cup of butter.
11. Stir the onions and garlic slowly but constantly until the onions are transparent.
12. Remove the onions and garlic immediately after they turn clear.
13. Don’t leave them there long enough for the onions to become brown.
14. Place the contents of the skillet into the stock pot.
15. Put the beef stock, Worcestershire sauce, tomato juice, and wine in the pot.
16. Turn up the heat and let the pot come to a boil.
17. When the pot starts to boil, add the salt and pepper, and the sugar if used.
18. Add all the raw vegetables and let the pot boil another 15 minutes or until the carrots are done but still firm.
19. The liquid in the pot should be one-half inch to one inch above the solid contents of the pot at all times.
20. If the level falls below add water a cupful at a time until this level is maintained.
21. Drain all canned veggies except tomatoes.
22. Add them to the pot with the tomatoes, the pasta, the frozen vegetables, and the barley.
23. Let the pot simmer another 30 minutes.
24. Add all the condiments and let the pot simmer an additional 15 minutes.
25. Adjust the contents of the pot to taste.
26. When the soup is adjusted to your taste, turn off the stove, and let the soup cool slightly.
27. Serve the soup with hard crusted Italian bread and country butter with Parmesan cheese on the side.
28. Add 1/2 head cauliflower and 1/2 head broccoli, chopped, into the ingredient list.
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