beef vegetable soup

Ingredients beef vegetable soup

THE BROTH
3 lb bone in short ribs
1 onion cut in 3 chunks peeled
3 garlic cloves peeled kept whole
2 stalks celery with leafy tops cut into chunks
1 large carrot cut into chunks
1 tbsp olive oil
1 tsp dryed thyme
1/2 tsp pepper and salt to taste
10 whole black peppercorns
8 cup low sodium or unsalted beef broth
SOUP
6 oz tiny button mushrooms
15 oz can diced tomatos with the juice
4 medium carrots sliced
3 celery stalks sliced
1 large onion chopped
2 garlic cloves minced
24 tiny baby red potatoes preboiled just until tender
1 tsp fresh lemon juice
1 tbsp hot sauce such as frames brand
1/2 tsp pepper and salt to taste
1 tsp butter salted or unsalted
2 tbsp fresh grated romano cheese
2 tbsp fresh chopped herbs I used basil thyme and chives

how to make beef vegetable soup

MAKE BROTH

Preheat oven to 450

Heat oil in a large skillet, add short ribs seasoned with salt and pepper and brown all sides

Add vegetables for the broth, the onion, carrot, celery, garlic, thyme and the the and peppercorns. Transfer to oven and roast until short ribs are brown, about 25 minutes

Transfer all skillet ingredients to stockpot, add broth, bring to a boil then lower neat and simmer, partially cover pot and simmer on low until short ribs are very te nder 2 to 2 1/2 hours

Strain broth, discard vegetables and reserve short ribs.

MAKE SOUP

Skim off any excess fat from broth and add broth to clean stckpot, bring to a simmer. Meanwhile melt the butter in a small skillet and cook mushrooms until tender, about 5 minutes

Add mushrooms, tomatos with juice, carrots, onion, celery, garlic,lemon, hot sauce and pepper to stock , simmer until vegetables are tender about 1 hour, add potatos and romano cheese and simmer 10 minutes more

Remove meat from bones of short ribs and cut meat I p into bite size pieces and add to soup, heat through, add herbs and taste to see if it needs salt or pepper