Vegetable-Beef Soup
Updated Nov. 15, 2022
- Total Time
- 3 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 14-ounce piece lean salt pork or 1 tablespoon vegetable or canola oil
- 3marrow bones
- 1½pounds beef stew meat (rump or shoulder), cut into 2-inch pieces
- 128-ounce can whole tomatoes, drained and coarsely chopped
- 3carrots, peeled and sliced
- 2onions, chopped
- 2celery ribs, coarsely chopped
- 2small parsnips, peeled and sliced
- 2cups fresh or frozen baby lima beans
- 1cup fresh or frozen green beans
- 2cups fresh or frozen okra, sliced thin
- 2cups fresh or frozen corn kernels
- 1cup fresh or frozen green peas
- Generous pinch sugar
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (10 servings)
628 calories; 52 grams fat; 4 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 12 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 19 grams protein; 804 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a heavy 6-quart pot over medium heat. Add the salt pork and sauté until golden. Remove it and set aside. Discard all but 1 tablespoon of the drippings.
- Step 2
Increase the heat to medium-high (add vegetable oil, if using). In batches, brown the marrow bones and stew meat. Add 3 quarts of water and the salt pork. Bring to a boil, reduce heat and simmer 2 hours, skimming off any foam.
- Step 3
Add the tomatoes, carrots, onions, celery and parsnips; return to a boil. Reduce the heat, cover and simmer 30 minutes. Add the lima beans and green beans. Cover and simmer for another 30 minutes. Add the okra and simmer 20 minutes. Remove marrow bones and salt pork. Add the corn and peas and cook for about 10 more minutes, until cooked through. Skim off the fat from the surface and discard. Taste the broth and add sugar, salt and pepper as needed. The soup is ready but improves with age. If not serving immediately, refrigerate after it cools. Before reheating, skim off any congealed fat. If it is too thick, thin with a bit of water.
Private Notes
Comments
I made this at my husband's request; initially it didn't appeal to me. Here are my thoughts: I didn't have any salt pork but I did have 3 slices of bacon so I used those, and left them in the soup which worked fine because after such a long cooking time they had completely dissolved. I thought the beef was rather tasteless after so much simmering in plain water; next time I'd at least add a bouillon cube. Otherwise, a pretty good soup, even though it took all day to make!
Add dried porcini and soaking liquid.
Like all great peasant dishes vegetable soup, is forgiving in details of ingredients. Spices I added with generous pinches and primordial gesture, included rosemary, oregano, and a creole or gumbo mixture with file- are my favorites. Red pepper flakes are dealer’s choice. All this will provide the character this humdrum recipe lacked and duly noted,What I like is the first 2 hours simmering the beef bones. A well- dismembered oxtail cant be beat. Avoid overcooking the vegetables.
I, too, see this as good base recipe. This is the soup of our mothers and grandmothers. In earlier times the bones were free from the butcher. The bone marrow on a saltine was a treat from my mother. The choice of vegetables and seasoning may come from family traditions or the creativity of the family chef. For fuller flavor I like to cook just the bones for a full day, then the next day add the rest of the meat followed by the vegetables. I finish up with fresh basil and a ditalini pasta.
I like that this recipe provides a different method of sequencing the ingredients than I am used to. The only ingredient that is different than the beef vegetable soup that I already make is some shredded cabbage (no parsnips) for the last hour of cooking. I think it’s a Pennsylvania German addition that my husband loves so I add it. I haven’t ever needed to add any seasoning beyond salt and pepper because the flavors of the vegetables speak for themselves.
A perfect soup to use fresh vegetables harvested this time of year. I added to the recipe beef broth and tomato juice, thyme, parsley, and a bay leaf. Love beef Vegetable soup.
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