Friday, September 16

Beef Vegetable Soup

Making the Broth:

2 lbs beef bones
8 cups water

1 medium onion, chopped
2 stalks celery, loosely chopped
1 carrot, loosely chopped 
1 tsp salt
1 bay leaf
5-6 peppercorns

Roast the beef bones in 400 degree oven until nicely browned (about 30 minutes).  Place in a large soup pot or dutch oven, add the water, vegetables and spices.  Simmer for approx 2 hours.  Strain and reserve the broth; if there's nice meat on the bones, save for the soup; discard the bones and vegetables.

Making the Soup:

The homemade broth
Meat chunks for the bones
2 stalks celery, chopped into bite size pieces
1/2 large cabbage, shredded
2 - 3 carrots, small pieces
1 cup green peas
Tomatoes (canned or fresh)
1 28 oz can diced or 1 medium fresh, chopped
2 Tbsp fresh chopped dill
1/2 tsp steak spice
Salt and pepper to taste

Put broth back in pot.  Add any bits of meat from the bones.  I like to saute my vegetables first, so I saute about 5 - 6 minutes before adding to the broth.  Add dill and simmer until vegetables are tender.  Season to taste.  Serves 4 - 6.
Best served with fresh buns or bread.


1 comment:

  1. Hello,

    We bumped into your blog and we really liked it.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,