Baked Beef And Vegetable Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Microwave, Soups/stews | 6 | Servings | |
INGREDIENTS
| 4 | lb | Short ribs of beef |
| 1 | Onion skin on studded with | |
| 2 cloves | ||
| 3 | Garlic peeled and | |
| lightly crushed | ||
| 4 | Whole black peppercorns | |
| 4 | c | Beef broth |
| 3 | Leeks roots trimmed and 1 | |
| inch of green left on cut | ||
| into 1/4 x 2 inch | ||
| julienne | ||
| strips well washed | ||
| 3 | Carrots cut into 1/4 x 2 | |
| inch julienne strips | ||
| 3 | Celery ribs cut into | |
| 1/4 x 2 inch julienne | ||
| strips | ||
| 8 | White mushroom caps cut | |
| into thin slices | ||
| 2 | c | Shaped pasta cooked until |
| just tender | ||
| Salt and fresh ground black | ||
| pepper to taste | ||
| 2 | T | Chopped dill |
| 2 | T | Parsley |
INSTRUCTIONS
Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones. COver. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1032
Calories From Fat: 622
Total Fat: 69.1g
Cholesterol: 302.4mg
Sodium: 973.8mg
Potassium: 1192.8mg
Carbohydrates: 18.9g
Fiber: 6.4g
Sugar: 1.9g
Protein: 84.7g