Nana's Vegetable Beef Soup
(p. 79)
(Meat - Serves 20) |
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- 3 lbs.
beef short ribs
- 5 beef
marrow bones
- 2 ears
fresh corn, kernels removed
- 1/2 lb.
fresh peas or 1 (10 oz.) package frozen
peas
- 2 sweet
potatoes, peeled, diced
- 2 white
potatoes, peeled, diced
- 1/2 lb.
fresh string beans, trimmed, snapped in
half
- 2
onions, diced
- 1 (10
oz.) frozen lima beans
- 2 stalks
celery, diced
- 1 (28
oz.) can diced tomatoes, drained
- 1
parsnip, peeled, diced
- 1
turnip, peeled, diced
- Salt and
pepper
- 1 T.
sugar
- 4 oz.
dried mushrooms
- 8 oz.
farfel
- 1 (10
oz.) frozen mixed vegetables
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Seasoned
with Love
Culinary Treasures from the Breman |
"Sharing this recipe is one
way of remembering my
grandmother who was so dear to
me. This is old-fashioned
comfort food."
* Note: Vegetable soups are
best when made 1 day ahead.
The flavors blend and the
beans become very soft. When
reheating, add small amount of
water or stock, as needed.
In soup pot, cover short ribs
and bones with water. Bring to
boil, lower heat and simmer 45
minutes. Stir in remaining
ingredients, except farfel and
mixed vegetables. Cover,
simmer 2 to 3 hours, adding
water as needed. Stir
occasionally. Add farfel and
frozen mixed vegetables, cook
additional 30 minutes.
This soup freezes well. |
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Soups --
Rosh HaShanah Recipes |
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