Beef & Vegetable Soup
Submitted by hairy
Hearty homemade beef and vegetable soup made with tender short ribs, carrots, parsnips, green beans, and leeks in a rich, defatted broth. Simmered low and slow with fresh dill and parsley for deep, comforting flavor.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minSome soups you throw together in 30 minutes. This is not that soup. This is the one you build over two days, starting with meaty short ribs that simmer for hours until the broth turns rich and silky and the beef practically falls apart in your hands.
The overnight chill is not optional. It lets a thick cap of fat rise to the surface so you can lift it right off, leaving behind a clean, deeply flavored stock that carries the whole bowl. Day two is the fun part: diced carrots, parsnips, celery, green beans, and leeks go in, and fresh dill and parsley bring everything to life with bright, herby fragrance.
Kitchen Tips
- Do not skip the overnight defat. Chilling the broth and removing the solidified fat is what gives this soup its clean, pure beefy flavor without greasiness.
- Keep your vegetable dice uniform at half an inch. Equal-sized pieces cook evenly and give the soup a polished look.
- Add the green beans and leeks later as directed. They only need 10 minutes and will turn to mush if they go in with the root vegetables.
- Shred the beef by hand, not with a knife. Pulling it apart creates irregular pieces with more surface area to soak up broth.
Variations
- Add egg noodles or small pasta during the last 10 minutes for a more filling bowl.
- Root vegetable swap: Try turnips or rutabaga in place of parsnips for a slightly sweeter, earthier soup.
Ingredients
Directions
Place short ribs in a soup pot.
Halve onions and stud with cloves.
Add garlic, celery, carrot and broth.
Add water to cover by 1½ inches.
Cook, covered, for 1½ hours or until meat is tender.
Remove meat, cool slightly and shred from the bones, trimming and discarding all fat.
Cool meat completely.
Wrap well and refrigerate until ready to use.
Discard bones.
Strain stock, discarding solids, and cool completely.
Refrigerate overnight.
Remove and discard alll the fat that has risen to the top before using.
To make soup, return defatted stock to large soup pot.
Add diced carrots, parsnips, celery and dill sprigs.
Bring to a boil slowly.
Reduce heat and simmer, covered, for 15 minutes.
Bring reserved meat to room temperature.
Add green beans and leeks; simmer for an additional 10 minutes.
Remove dill sprigs.
Add reserved meat and half the chopped parsley and dill.
Season with salt and pepper; cook 3 to 4 minutes more to heat through.
Add remaining chopped parsley and dill, then serve steaming hot.
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