Beef Vegetable Soup

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 The Unicorn Prepare dinner carry you an old style crowd-pleaser, this soup might be made a day forward, however for essentially the most vibrant colour, stir within the peas simply earlier than serving. You’ll have loads of soup right here—the leftovers freeze effectively.

1 tablespoon vegetable oil

2 kilos bone-in beef shank cross cuts, 

every 2 inches thick, trimmed

2 medium onions, chopped

3 garlic cloves, finely chopped

1⁄8 teaspoon floor cloves

4 giant carrots, peeled and chopped

2 stalks celery, chopped

1⁄ 2 small head inexperienced cabbage (8 ounces), cored and chopped (5 cups)

1 can (14 1⁄ 2 ounces) beef broth or 1 3/4 cups Brown Beef Inventory 

2 teaspoons salt

1⁄ 2 teaspoon dried thyme

8 ounces dry giant lima beans (1 1 ⁄4 cups), soaked and drained 

1 pound all-purpose potatoes (3 medium), peeled and reduce into 1-inch items

1 can (14 to 16 ounces) tomatoes, chopped

1 cup frozen whole-kernel corn

1 cup frozen peas

1⁄4 cup chopped recent parsley

Instructions: 

1. In nonreactive 8-quart saucepot, warmth oil over medium-high warmth till very popular. Add beef, in batches,

and cook dinner till effectively browned, transferring meat to bowl as it’s browned. Scale back warmth to medium; add onions and cook dinner, stirring, till tender, about 5 minutes. Stir in garlic and cloves and cook dinner 30 seconds. Return beef to saucepot; add carrots, celery, cabbage, water, broth, salt, thyme, and pepper; warmth to boiling. Scale back warmth; cowl and simmer till beef is tender, about 1 hour.

2. In the meantime, in 4-quart saucepan, mix beans and sufficient water to cowl by 2 inches; warmth to boiling over excessive warmth. Scale back warmth; cowl and simmer till beans are simply tender, about half-hour; drain.

3. Add potatoes and beans to saucepot; warmth to boiling. Cowl and simmer 5 minutes. Stir

in tomatoes with their juice; cowl and simmer till potatoes are tender, about 10 minutes longer.

4. With slotted spoon, switch beef to slicing board. Minimize beef into 

1 ⁄ 2-inch items, discarding bones and gristle. Return beef to saucepot and add frozen corn and peas; warmth by. Spoon into bowls and sprinkle with parsley. Makes about 15 main-dish servings. 

Beef and vegetable Soup, low carb soup, weight loss soup, the unicorn cooks, theunicorncooks.blogspot.com, ambreen jabeen shah

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