Beef Bones Vegetable Soup From Scratch Recipes

OLD-FASHIONED BEEF-VEGETABLE SOUP

Steps:

• In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
• Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
• Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
• Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

BEEF BONES VEGETABLE SOUP.. FROM SCRATCH

Steps:

• 1. Heat oven to 350. wash and put bones on a cooking sheet. Put in oven. Bake about 1 hour. Keep an eye on them, you don't want to burn them. Just brown them, and any meat on the bones will be cooked.
• 2. Take bones out of oven. Add bones to a crock pot with a 1-1/2 quarts of water. Cook for 2-3 hours on medium. This will get all the flavor out of the bones!
• 3. Strain cooked broth. Cut any meat off the bones. Put broth and meat in the crockpot.
• 4. Prepare your choice of fresh vegetables. PLEASE, no canned veggis!
• 5. Remove tomato skins. Dipping them in boiling water will do the trick, remove and cool.
• 6. Chop up the tomatoes, and get ride of seeds along with the skins. Add to pot .
• 7. Soup ready to serve. ENJOY the pure flavor!!!! I do hope you will like it.
• 8. do not give cooked bones to dogs.... they could splinter, when cooked. it will hurt or kill a dog. a dog [put in the garbage)

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Gather the ingredients.
• In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
• Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
• Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

VEGETABLE BEEF SOUP

Steps:

• Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

BEEF SOUP FROM SCRATCH

Steps:

• Place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. Roast at 450 degrees for 45 minutes to an hour.
• Remove bones and place in large stockpot. Add Madeira or other wine to pan to deglaze. Pour over bones. Add carrots, onion, garlic, bay leaves and salt.
• Cover everything with water.
• Bring to a rolling boil. Lower to simmer. Simmer for 3 hours.
• Strain stock into bowl. Discard solids (I always eat the carrots or give them to my toddler) and return stock to stockpot.
• Heat to low simmer. Add celery, carrot, onion, potatoes, garlic, lemon peel.
• Simmer for 1 hour.
• Add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. Correct for salt and pepper before serving.

BEEF VEGETABLE SOUP

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.