|
Post by marilyn777 on Feb 1, 2010 19:21:49 GMT -5
Zesty Vegetable Beef Soup Ingredients: Broth:
8 cups water 3 lb. bone-in beef short ribs 1 large onion, quartered 2 medium carrots, quartered 2 ribs celery, quartered 8 whole allspice 2 bay leaves 1 tbsp. salt 1/2 tsp. pepper Soup: 4 cups V-8® juice 3 ribs celery, sliced 2 medium potatoes, peeled and cubed 2 medium carrots, sliced 1 medium onion, diced 2 tpo. Worcestershire® sauce 1/2 tsp. each hot pepper sauce, dried oregano, dried basil 1/4 tsp. chili powder 1 cup uncooked noodles Directions: In a Dutch oven or soup kettle, bring broth ingredients to a boil. Reduce heat; cover and simmer 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 first 10 soup ingredients [thru chili powder]; bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Stir in noodles. Return to a boil. Cook, uncovered, 15 minutes or until noodles are tender. Discard bay leaves.
|
|