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Baked Beef and Vegetable Soup

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Green Chili Stew with Lamb

Hot and Sour Shrimp Soup

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Baked Beef and Vegetable Soup
Yields 50 1-1/2 Cup Servings

  • 4.00 lb Short ribs of beef
  • 1.00 ea Onion skin on studded with 2 cloves
  • 3.00 cl Garlic peeled and lightly crushed
  • 4.00 Whole black peppercorns
  • 4.00 c Beef broth
  • 3.00 sm Leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed
  • 3.00 Carrots cut into 1/4 x 2 inch julienne strips
  • 3.00 Celery ribs cut into 1/4 x 2 inch julienne strips
  • 8.00 White mushroom caps cut into thin slices
  • 2.00 c Shaped pasta cooked until just tender
  • Salt and fresh ground black pepper to taste
  • 2.00 tb Chopped dill
  • 2.00 tb Parsley

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.

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