Home made beef & vegie soup?

Question

I need to know how to make beef n vegie soup using, shanks, vegies n stock. help

Answer 1

BEEF SHANK VEGETABLE SOUP

2 lbs. beef shank
1 lg. tomato
1 clove garlic
1 sprig fresh or dry coriander (cilantro) or parsley
1 green onion
1 bay leaf
1 tsp. salt
1 tsp. pepper
1/2 lb. carrots, peeled and cut in chunks
2 med. potatoes, cut in chunks
1/2 bell pepper, cut in sm. chunks

Trim the meat and put in a large pot with 5 quarts cold water. Add the tomato, garlic, bay leaf, salt, pepper, and onion; let stand 15 minutes. Bring to boil quickly, then cover and let simmer for 1 1/2 hours or until meat is tender. Remove bay leaf, if desired, and add potatoes, carrots, coriander, and bell peppers. Cover pot and cook at medium heat for 20 minutes longer.

Answer 2

Here ya go:

Get a couple of beef shank soup bones. The more marrow, the better. Put them in a stock pot 3/4 of the way filled with COLD water and bring to a slow boil. This will keep the soup clear. Also, the more meat on the bone the better. I also get either a small steak or those "for stir fry" beef strips and cut them up to add later.

DICE:

Three stalks of celery

Three carrots

Two onions

Three fresh tomatoes

Add to soup.

Now you have some options. For starch, you can add a couple of diced potatoes. OR, you can throw in a half cup of assorted beans. It depends on my mood. Either will thicken the soup to some extent. I dont like to add both, but you could.

Simmer for an hour or two, watching to keep the water level high.

Add some salt during the cooking process. Add more or less as needed to taste.

About halfway through, add the extra beef. You can add as much as you like, or none for that matter. This soup will taste great either way. If your family/guests love more beef, add it. If not, dont.

After about an hour and a half to two hours, it's done. You can add noodles, pastines or some kind of small pasta, but it's not needed. I like to grate parmasean cheese into the dish and fresh black pepper. Again, not needed but a great addition.

This is my mother's wonderful "meat soup" as we used to call it. Makes my mouth water just to talk about it.

EDIT:

Some great recipes here. Sort of takes ya home, huh?

Answer 3

Beef and Veggie Soup
1 lb. Beef shank, center cut with marrow bones
1 med. onion chopped
5 carrots sliced
3 stalks celery
1 medium to large potato
1 cup fresh green beans cut up
1 or 2 ears fresh corn cut in half
1 can chopped tomatoes
2 Tbl. cooking oil
salt and pepper
1/2 tsp.Cavender's Greek Seasoning
1/2 tsp. Tony Chachere's Creole Seasoning
1/2 tsp. garlic powder
1/2 tsp. Kitchen Bouquet
1/8 tsp. cumin powder
water

Use a large pot that can be covered:
Brown the salted and peppered meat along with the onion in 2 Tbl. oil. Uncovered.
Add the tomatoes, garlic powder, 1 sliced carrot, 1 chopped celery stalk and all of the seasonings except the cumin.
Add water to cover meat and veggies by 1 inch. Cover and boil slowly for 1 1/2 hours or until the meat is tender.
Check water level occasionally.
Add the corn, green beans and the rest of the carrots and celery and continue boiling for another 10 minutes.
Test seasoning.
Add the potatoes and cumin and boil another 10 minutes.


Serve with crackers or bread and butter.

Answer 4

Cook the shanks in as small amount of water as you can so they are mostly covered, It's good to add herbs and spices at this point-S&P,garlic,rosemary are good. When the meat is cooked, remove from the liquid and cool, when cool remove from bone and cut or tear into chunks. In the meanwhile refrigerate the cooking liquid so the fat congeals and can be removed-then strain. Cut up whatever veggies you want in there-classically onions, carrots, potatoes-I like green beans and celery as well-and add stock enought to make the amount of soup you want to the defatted strained cooking liquid. Simmer veggies in stock until cooked to your liking, add meat toward the end to heat through-and I usually throw in just a small handful of pearl barley with the veggies.

Answer 5

here is a recipe that my grandma used
6 peppercorns
3 all spice
1 bay leaf
crush to let out flavors
add 2-3 qts water to stock pot place shank in pot add 1 lrg onion simmer for 3 hours until meat is almost tender. pull out meat. pour stock through a collander lined with cheese cloth (make sure there is another pot underneath...lol)(if you have cheese cloth great..if not no big deal, the cheese cloth gives you a clearer soup)
cut the meat into bite size pieces add back into soup then add your vegees.... we use cabbage, carrots, diced tomatoes, green beans, corn and potatoes. let simmer for an hour or so until the meat and vegee's are tender.

Answer 6

Fruits are the immediate supply of vitamins, proteins, and electrolytes, so over body can certainly absorb them. Found in the case of plant some of the straight eatable but some need to cooked well for enhance their taste.

Answer 7

Fruits have seeds; "vegetable" is a non-scientific word for produced edibles