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    You are in: Home / Recipes / Beef Vegetable Soup Recipe
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    Beef Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    macy0611's Note:

    This is nice when it's chilly out. It came from a cooking magazine that I subscribe to. I have NEVER cooked anything out of it that wasn't fabulous. YAY, Cooks Illustrated!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine beef and soy sauce in medium bowl;set aside for 15 minutes.
    2. 2
      Heat oil in large Dutch oven over medium high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion p ieces are brown and dark bits form on pan bottom, 8-12 minutes. Transfer vegetables to bowl.
    3. 3
      Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6-10 minutes. Add tomatot paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1-2 minutes.
    4. 4
      Add beef broth,c hicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover and simmer until vegetables and meat are tender, 25-30 minutes. While soup is simering, sprinkle gelatin over cold water and let stand.
    5. 5
      When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.

    Ratings & Reviews:

    • on May 03, 2011

      55

      For the most part I used this recipe as a jump off point and it was excellent. But I did have to make changes to suit what I had on hand. I had some beautiful au jus and leftover prime rib from lastnight's dinner so I started out with that and built on it from there. I only had about a 1/2 lb of mushrooms and had to omit the carrots. Just before serving, I threw in a few egg noodles and frozen peas. Also, I had to omit the gelatin and use cornstarch as a thickener. The flavour was awesome and I'll definitely make this again. Thx for sharing this macy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2007

      55

      fantastic and super yummy great dish and you should try it for yourself

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beef Vegetable Soup

    Serving Size: 1 (515 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 385.0
     
    Calories from Fat 154
    40%
    Total Fat 17.1 g
    26%
    Saturated Fat 6.5 g
    32%
    Cholesterol 85.2 mg
    28%
    Sodium 1623.1 mg
    67%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 3.8 g
    15%
    Sugars 8.2 g
    33%
    Protein 34.7 g
    69%

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