Vegetable Beef Soup With Smoked Turkey Stock

Nutrition Facts (per serving)
435	Calories
11g	Fatty
19g	Carbs
63g	Protein

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Nutrition Facts
Servings: viii
Amount per serving
Calories	435
% Daily Value*
Total Fat 11g	15%
Saturated Fatty 4g	twenty%
Cholesterol 133mg	44%
Sodium 805mg	35%
Total Saccharide 19g	7%
Dietary Fiber 5g	18%
Total Sugars 7g
Protein 63g
Vitamin C 35mg	176%
Calcium 143mg	11%
Iron 8mg	45%
Potassium 1413mg	xxx%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a twenty-four hours is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty vegetable beef soup recipe is made with meaty soup bones and a variety of vegetables. The soup is a fabled cold-weather meal, and the fact that it is made with beef shanks means information technology is easy on the budget. The bones from the shanks add flavor to the soup, but stewing beef or cubed beef chuck can exist used instead. For a meatier soup, add virtually 1/2 pound of cubed beef to the soup along with the beefiness shanks.

Simmer this soup on the back burner or on a wood stove while you enjoy a snowy day with your family. The comforting soup will warm everyone up when they come in from the cold. Serve old-fashioned vegetable beefiness soup with ​crusty bread or buttermilk biscuits.

"This is the perfect soup on a cold winter's mean solar day or when you're not feeling well. Slowly simmering the meat coaxes out maximum flavor, thereby fortifying the broth. Anybody in my business firm commented on how wonderful the kitchen smelled. I'm freezing a batch for a future experience-skillful meal." —Diana Andrews

• two to three pounds beefiness shanks

• viii cups unsalted or low-sodium beefiness stock

• 3/iv cup coarsely chopped onion

• 1/4 teaspoon coarsely basis blackness pepper

• 1 bay leaf

• Kosher common salt, to taste

• two (14.5-ounce) cans diced tomatoes

• 2 cups shredded cabbage

• 1 1/two cups fresh or frozen green beans cut into i-inch pieces

• one 1/ii cups diced potatoes

• i cup thinly sliced carrots

• 3/4 loving cup chopped celery

• 2 teaspoons Worcestershire sauce

• 1 teaspoon sugar, optional

1. Assemble the ingredients.

   The Spruce / Diana Rattray

2. In a large stockpot or Dutch oven, combine the beefiness shanks, beefiness stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high oestrus. Reduce the heat to depression, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for three hours, or until the meat is by and large tender.

   The Spruce / Diana Rattray

3. Remove the beefiness shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the basic, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and carbohydrate, if using. Go on to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.

   The Spruce / Diana Rattray

4. Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

   The Spruce / Diana Rattray

Tips

The beef shanks can be quite fat. To eliminate excess fatty, prepare and cook the soup a day in advance. Refrigerate the soup in the cooking pot and skim off the fat when it congeals on the meridian. Reheat the soup over medium heat until hot.

Alternatively, you tin melt, absurd and air-condition the beefiness shank broth the mean solar day before. The next day, remove the hardened fat from the surface and bring the broth to a simmer. Proceed with adding the chopped beef and vegetables and proceed cooking the soup.

Recipe Variations

• Beef base and water tin can exist used in place of the stock. For soup with a stronger beef flavour, add some beef goop concentrate or beefiness base before you add table salt, and then add together salt, equally needed.
• Add together diced rutabaga to the soup forth with the carrots and potatoes.
• A savory garnish can make an ordinary soup look and sense of taste extra-special. Peak this vegetable beef soup with croutons, chopped chives, parsley, or grated cheese.

How to Store and Freeze

• The soup will proceed for iii days in an airtight container in the refrigerator.
• This soup freezes well, so there'south no need to worry that the recipe makes too much for your family. Y'all might even want to double the recipe if you have a giant pot (or split it between 2 pots) so y'all'll take plenty of soup in the freezer for the next few months. To absurd the hot soup rapidly, pour it into a big bowl and identify the bowl in a pan of ice h2o. When the soup has cooled, pour it into serving-size or larger aught-top freezer numberless or freezer containers, leaving about an inch of headspace to allow for expansion. Freeze soup for up to iii months.

How exercise you add together flavour to vegetable or beefiness soup?

Flavorful ingredients will lead to a flavorful soup, and then be sure to use high-quality goop or stock (bootleg is best) and good ingredients. For actress flavor, add dried spices like thyme, oregano, or red pepper flakes, a petty tomato paste, or a impact of soy sauce to your vegetable beef soup.

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Source: https://www.thespruceeats.com/hearty-old-fashioned-vegetable-beef-soup-3051395