6 April, 2016
Beef Vegetable Soup (Made With Soup Bones)
For awhile now I’ve had some soup bones in my deep freezer I needed to use, but kept putting off. I had never used soup bones before, but now that I have, I’m wondering why I put it off for so long. I wasn’t sure how to go about cooking the bones, so I looked it up. The method I chose to use was baking them for an hour, then slow cooking them in a crock-pot for 3 hours with water. While the soup bone is slow cooking I chopped up all the vegetables so that when the bones were done, I had everything ready to go. Also right before taking the bones out, I sautéed the vegetables in garlic. My entire family enjoyed it and gave it a thumbs up. I felt accomplished for using something I had never tried before and making something that I thought was pretty darn good!
- 2 good sized soup bones
- 1 onion, cut in circles
- 2 bay leaf (One in the crock-pot and the other in with the soup)
- 2 Tbsp. olive oil
- 4 carrots, chopped
- 2 stalks of celery, chopped
- 1 small green pepper, chopped
- 15 thin stalks asparagus, chopped (optional)
- 3 cloves of garlic, chopped
- 3 small tomatoes, peeled and diced (boil in water to get the skins off)
- 1 cup of frozen corn
- 6 small baby red potatoes
- 3 cups of low sodium beef stock
- 1 tsp. beef powder or 1 bouillon cube
- salt and pepper to taste
- 2 cups of egg noodles, cooked
Bake the soup bones in the oven at 350 for 1 hour. Cut up an onion and place it on top.
After the hour is up place the bones and all drippings in a crock-pot with 2 quarts of water. I added a bay leaf. Cook on high for 3 hours. Keep the onions to dice up and add to the soup later.
While the soup bones are getting close to being done, cut all your vegetables up. In a skillet over medium heat add the olive oil and garlic, cook until warm.
Once warm add the carrots, celery, green pepper, asparagus, and onions. Sauté them until they start to get soft. Salt and pepper to taste. Turn off the heat and let sit until ready to use.
Once the soup bones are done, strain the broth into a pot. Add 3 cups of beef stock, 1 tsp. beef powder or 1 bouillon cube and 1 bay leaf.
Add the potatoes and frozen corn and bring to a boil.
Add the sautéed vegetables and the tomatoes.
While that is starting to boil cut the meat off the soup bones and add to the pot. Let it all boil for a few minutes. Turn to low and simmer until ready to serve. I like to let mine simmer for at least 30 minutes. Cook the noodles according to package and add them to the soup right before serving.
Enjoy! I hope you like it as much as we did!