Beef Soup Bone 25 Lb Bag

Diet Facts (per serving)
435	Calories
11g	Fatty
19g	Carbs
63g	Protein

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Nutrition Facts
Servings: eight
Corporeality per serving
Calories	435
% Daily Value*
Total Fat 11g	fifteen%
Saturated Fat 4g	twenty%
Cholesterol 133mg	44%
Sodium 805mg	35%
Total Carbohydrate 19g	7%
Dietary Fiber 5g	18%
Total Sugars 7g
Poly peptide 63g
Vitamin C 35mg	176%
Calcium 143mg	xi%
Iron 8mg	45%
Potassium 1413mg	30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. ii,000 calories a day is used for general nutrition communication.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty vegetable beef soup recipe is fabricated with meaty soup bones and a diversity of vegetables. The soup is a fabulous common cold-conditions meal, and the fact that it is made with beef shanks means it is easy on the budget. The bones from the shanks add flavor to the soup, simply stewing beefiness or cubed beef chuck can exist used instead. For a meatier soup, add virtually ane/2 pound of cubed beefiness to the soup along with the beef shanks.

Simmer this soup on the back burner or on a wood stove while y'all savour a snowy 24-hour interval with your family. The comforting soup volition warm everyone up when they come in from the common cold. Serve old-fashioned vegetable beefiness soup with ​crusty bread or buttermilk biscuits.

"This is the perfect soup on a cold wintertime's day or when you lot're not feeling well. Slowly simmering the meat coaxes out maximum flavor, thereby fortifying the broth. Anybody in my house commented on how wonderful the kitchen smelled. I'm freezing a batch for a future feel-good repast." —Diana Andrews

• ii to three pounds beef shanks

• eight cups unsalted or depression-sodium beef stock

• 3/four cup coarsely chopped onion

• i/4 teaspoon coarsely basis black pepper

• i bay leaf

• Kosher table salt, to taste

• 2 (14.5-ounce) cans diced tomatoes

• 2 cups shredded cabbage

• 1 one/2 cups fresh or frozen green beans cutting into 1-inch pieces

• 1 1/2 cups diced potatoes

• 1 cup thinly sliced carrots

• 3/four cup chopped celery

• 2 teaspoons Worcestershire sauce

• ane teaspoon carbohydrate, optional

1. Get together the ingredients.

   The Spruce / Diana Rattray

2. In a big stockpot or Dutch oven, combine the beef shanks, beef stock, onion, pepper, bay leaf, and common salt. Cover the pot and bring it to a boil over medium-high oestrus. Reduce the oestrus to low, and skim off and discard any cream. Simmer, partially covered, stirring occasionally, for iii hours, or until the meat is mostly tender.

   The Spruce / Diana Rattray

3. Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut information technology into small-scale pieces, and add it back to the broth. Add the tomatoes, cabbage, dark-green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Gustatory modality and conform the seasonings.

   The Spruce / Diana Rattray

4. Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

   The Spruce / Diana Rattray

Tips

The beef shanks can be quite fatty. To eliminate excess fat, set and cook the soup a day in advance. Refrigerate the soup in the cooking pot and skim off the fat when it congeals on the acme. Reheat the soup over medium heat until hot.

Alternatively, y'all tin cook, cool and air-condition the beef shank broth the day before. The next day, remove the hardened fat from the surface and bring the broth to a simmer. Continue with calculation the chopped beef and vegetables and continue cooking the soup.

Recipe Variations

• Beef base and water tin be used in place of the stock. For soup with a stronger beef flavor, add together some beef broth concentrate or beef base of operations before you add table salt, and then add together common salt, every bit needed.
• Add diced rutabaga to the soup forth with the carrots and potatoes.
• A savory garnish can make an ordinary soup look and gustation extra-special. Top this vegetable beefiness soup with croutons, chopped chives, parsley, or grated cheese.

How to Store and Freeze

• The soup will keep for 3 days in an airtight container in the refrigerator.
• This soup freezes well, and then there'due south no need to worry that the recipe makes besides much for your family. You might even want to double the recipe if you have a giant pot (or divide it between 2 pots) so y'all'll have plenty of soup in the freezer for the next few months. To cool the hot soup quickly, pour information technology into a large bowl and place the basin in a pan of ice water. When the soup has cooled, cascade it into serving-size or larger zip-top freezer bags or freezer containers, leaving nearly an inch of headspace to allow for expansion. Freeze soup for up to three months.

How exercise you add season to vegetable or beefiness soup?

Flavorful ingredients will lead to a flavorful soup, so be sure to use high-quality goop or stock (bootleg is best) and good ingredients. For extra flavor, add stale spices like thyme, oregano, or red pepper flakes, a little tomato paste, or a touch of soy sauce to your vegetable beefiness soup.

Charge per unit This Recipe

I don't like this at all. It'south non the worst. Sure, this will do. I'one thousand a fan—would recommend. Amazing! I love it! Cheers for your rating!

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Source: https://www.thespruceeats.com/hearty-old-fashioned-vegetable-beef-soup-3051395

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