Beef Vegetable Soup
Homemade soup made with leftover prime rib bones and lots of vegetables. Excellent flavoured broth made the day before for best results.
Servings: 6
Ingredients
- 2-3 leftover prime rib bones with some meat
- 10 cups boiling water
- 2 bay leaves
- 1 carton beef broth about 3½ cups
- 1 onion
- 2 stalks celery reserve some leaves from tops
- 3 carrots
- 1 Tbsp worcestershire sauce
- 2 medium potatoes
- 1 cup green beans
- ½ cup frozen peas
- salt and pepper to taste
Instructions
- Sear bones in oven safe heavy pot in oven or on stovetop for 5-10 minutes until sizzling. Pour boiling water over top to cover or almost cover bones. Add bay leaves and salt and simmer on stove top for at least 3 hours, up to 6 hours for best flavour. Add additional water if necessary during early stages of simmering to keep bones covered.
- When broth has good beefy flavour, top up with some of carton of beef broth if necessary to keep liquid level even in pot. Save some for finishing soup.
- Remove bones and pick off as much meat as possible when cool enough to handle.
- Refrigerate broth overnight if possible to allow fat to solidify on top. Or make broth earlier in the day and finish later. Using a flat spatula, remove fat from top of broth and discard.
- Return pot to stovetop and bring to a simmer. Finely dice onion, chop carrots and celery into similar sized pieces. Add to pot along with worcestershire sauce and simmer for 30 minutes.
- Peel and dice potato. Add to pot and cook for 15 minutes or until vegetables are fork tender. Add more beef broth from carton if necessary.
- Add green beans and simmer for 5 minutes, then add peas and heat only until broth comes back to a simmer. Remove from heat and serve immediately.
- Garnish with reserved celery leaves and fresh cracked black pepper if desired.