Mother's Day Soup!

Submitted by Dantana

"A Daddy/daughter soup to make with many ingredients for the smaller chef to add! No meat except for the beef bones to make a good stock."

 

• Ready In: 6hrs 30mins
• Ingredients: 22
• Serves: 6-8

ingredients

• For Broth

• 3 -4 beef bones with marrow
• 4 quarts water
• 3 carrots
• 2 stalks celery, with tops
• 2 tablespoons garlic, chopped
• 2 bay leaves
• 1 unpeleed onion, quartered
• 1 tablespoon lemon juice
• 1 teaspoon lime juice
• salt (go easy on the salt!)
• 1 teaspoon whole peppercorn

• For soup

• 2 stalks celery, chopped coarse
• 3 carrots, chopped fairly thick (1/4-inch)
• 1 onion, chopped coarse
• 1 (16 ounce) can beer
• 1 glass red wine
• 1⁄4 cup snap peas
• 16 ounces stewed tomatoes, undrained but chopped to bite size
• 15 ounces cut green beans, drained
• 15 ounces great northern beans, drained
• 1 zucchini or 1 yellow squash, sliced
• 1⁄2 cup spiral shaped pasta

directions

1. For Broth:

2. Roast bones on cookie sheet 30 minutes @ 400.
3. Put them in the boiling water with remaining 'broth' ingredients.
4. Boil/simmer for 4 hours.
5. Strain through a collander into a large container.
6. Cool in fridge and remove fat from top (2 hours or overnight).

7. For soup:

8. Add beef stock to large soup pot, then for soup add:

9. Chopped celery.
10. Chopped carrot.
11. Chopped onion.
12. Beer.
13. Wine.
14. snap peas.
15. stewed tomatoes.
16. cut green beans.
17. northern beans.
18. zucchini or yellow squash.
19. Boil/simmer for 1 hour.
20. Add twirly pasta.
21. Simmer for 30 minutes.
22. Add parmesan cheese to bowls as you serve.