Old-Fashioned Beef And Vegetable Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 lbs	1816g / 64oz	Beef short ribs - cut 2" pieces
1 teaspoon	5ml	Coarse salt
		Freshly-ground black pepper - to taste
2		Onions - chopped (large)
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Celery stalks - diced (large)
1 tablespoon	15ml	Celery root - peeled, diced (large)
1		Rutabaga - peeled, diced
1		Baking potato - peeled, diced (large)
1		Bay leaf
1 1/2 teaspoons	7.5ml	Dried thyme
6 cups	1422ml	Beef broth
6 cups	1422ml	Water
1		Diced tomatoes - (14 1/2 oz) - with juice

Recipe Instructions

Heat oil in large stewpot over medium-high heat. Season ribs with salt and pepper to taste. When oil is hot, sear ribs in batches. Set aside.

Keep about 2 tablespoons fat in pot. Add onions and garlic. Stir until mixed. Cook, stirring often, until hot and fragrant, about 5 minutes. Add celery, celery root, rutabaga, potato, bay leaf, thyme, broth, water and tomatoes with juice. Bring to boil, then reduce heat and simmer, partially covered, until meat is falling off bones, about 2 1/2 hours.

Use tongs to transfer ribs to plate. When cool enough to handle, remove meat from ribs, trim away fat and cartilage (there will be more waste than meat). Use hands to shred meat. Stir into soup. Cool, then refrigerate overnight or up to 3 days. Skim and discard solid fat. (Can be frozen up to 1 month.)

Reheat over medium-high heat, stirring often. Taste and adjust seasoning. Simmer, uncovered, to thicken as desired. Remove bay leaf. Serve hot in warm soup bowls.

This recipe yields 8 servings.

Each serving: 268 calories; 1,037 mg sodium; 56 mg cholesterol; 15 grams fat; 11 grams carbohydrates; 22 grams protein; 1 gram fiber.

Source:
The Los Angeles Times, 03-29-2000

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