Exceptional Vegetable Beef Soup Awesome Aroma, Exquisite Taste
- Ready In:
- 3hrs
- Ingredients:
- 33
- Serves:
-
32
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
- Cut the brisket into one-inch strips across the grain.
- Cut each strip into one-inch pieces, removing all visible fat.
- Place the pieces of fat into a large skillet over medium heat.
- Put the fat pieces into the skillet.
- When the skillet is covered with grease to a depth of about one-eighth of an inch remove and discard the pieces of fat.
- Place the lean pieces of brisket in the skillet.
- Stir the contents of the skillet frequently until all pieces of meat are well browned on all sides.
- Remove the contents of the skillet to a large stock pot over medium heat.
- Wipe the skillet clean with a paper towel.
- Reduce the heat somewhat and saute the onions and garlic in the cup of butter.
- Stir the onions and garlic slowly but constantly until the onions are transparent.
- Remove the onions and garlic immediately after they turn clear.
- Don’t leave them there long enough for the onions to become brown.
- Place the contents of the skillet into the stock pot.
- Put the beef stock, Worcestershire sauce, tomato juice, and wine in the pot.
- Turn up the heat and let the pot come to a boil.
- When the pot starts to boil, add the salt and pepper, and the sugar if used.
- Add all the raw vegetables and let the pot boil another 15 minutes or until the carrots are done but still firm.
- The liquid in the pot should be one-half inch to one inch above the solid contents of the pot at all times.
- If the level falls below add water a cupful at a time until this level is maintained.
- Drain all canned veggies except tomatoes.
- Add them to the pot with the tomatoes, the pasta, the frozen vegetables, and the barley.
- Let the pot simmer another 30 minutes.
- Add all the condiments and let the pot simmer an additional 15 minutes.
- Adjust the contents of the pot to taste.
- When the soup is adjusted to your taste, turn off the stove, and let the soup cool slightly.
- Serve the soup with hard crusted Italian bread and country butter with Parmesan cheese on the side.
- Add 1/2 head cauliflower and 1/2 head broccoli, chopped, into the ingredient list.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
kimbearly
United States