Zesty Vegetable Beef Soup Blue Ribbon Recipe. This is excellent soup. It has wonderful flavor and really is not too hard to make. I love soup in the fall and during the winter months and this hits the spot.
Recipe By : Brenda Wood, Portage la Prairie, Manitoba Serving Size : 14 Preparation Time: Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BROTH: 8 cups water 3 pound bone-in beef short ribs 1 large onion, quartered 2 medium carrots, quartered 2 celery ribs, quartered 8 whole allspice 2 bay leaves 1 tablespoon salt 1/2 teaspoon pepper SOUP: 4 cups V8 juice 3 celery ribs, sliced 2 medium potatoes, peeled and cubed 2 medium carrots, sliced 1 medium onion, diced 2 teaspoons Worcestershire sauce 1/2 teaspoon hot pepper sauce 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon chili powder 1 cup uncooked noodles 1. In a Dutch oven or soup kettle, bring broth ingredients to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Remove ribs; allow to cool. Skim fat and strain broth; discard vegetables and seasonings. Remove meat from bones and cut into bite-size pieces; return to broth. Add the first 10 soup ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in noodles. Return to a boil; cook, uncovered, for 15 minutes or until the noodles are tender. Discard bay leaves. Recipe Author: Brenda Wood, Portage la Prairie, Manitoba Recipe Source: Taste of Home's One-Pot Recipes Author Note: My family loves to come to the table for hot homemade biscuits and a bowl of this flavorful filling soup. They rave over how good it tastes. A friend shared the recipe with me. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
