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pam's mountain of vegetables and beef soup

(1 rating)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

Love the idea of lots of veggies in my beef veggie soup, so there is practically an encyclopedia of veggies here, You cannot make a small pot of this soup, so be prepared to freeze it for later or feed the entire neighborhood. LOL

(1 rating)
yield serving(s)
prep time 40 Min
cook time 30 Min
method Stove Top

Ingredients For pam's mountain of vegetables and beef soup

  • 6 or 7 lb
    beef ribs (4 qt water,1/2 onion, 1 rib of celery, 1 carrot, clove garlic, parsley, bayleaf))
  • PREP TIME DOES NOT INCLUDE THE COOKING TIME FOR THE BEEF RIBS, ONLY THE SOUP.
  • 2 sm
    shallots
  • 1 md
    onion
  • 1 md
    sweet potato
  • 3 md
    potatoes
  • 1 sm
    turnip
  • 1 sm
    rutabaga
  • 2 md
    carrots
  • 1 md
    parsnip
  • 2 - 4
    ribs of celery
  • 1/4 each md
    green, yellow, orange and red bell pepper
  • 1/2 md
    leek
  • 1 md
    handful of green beans
  • 1 each sm
    zucchini and yellow summer squash
  • 1 sm
    crown of broccoli (about 4 inches across)
  • 4 oz
    mushrooms, fresh
  • 6 - 8
    sundried tomatoes
  • 1 can
    diced tomatoes
  • 1 1/4 c
    each : frozen peas, corn, lima beans
  • 2 c
    green cabbage
  • optional veggies : cauliflower, okra, chard, kale,, spinach, butternut or acorn squash, celeriac, kohlrabi
  • optional extras: small pasta, rice, barley.
  • extra broth (canned beef broth, chickenbroth, consomme, beef mushroom soup, french onion soup, tomato or v-8 juice, water or vegetable broth)

How To Make pam's mountain of vegetables and beef soup

  • 1
    Cook the beef ribs with the items listed in a large pot until ribs are tender. Strain juice and reserve, discard veggies. Let cool, remove any bones, extra fat, and connective tissue from meat and place meat in a zipper bag. Refrigerate until needed. Refrigerate the broth overnight to remove the hardened fat or skim fat off top and discard.
  • 2
    Prep all of the vegetables by washing, peeling and chopping. I try to keep all veggies about the same size. About 1/2 to 3/4 inch cubes. Place the harder veggies like potato, turnip, carrot, parsnip, etc. in one bowl. Place softer veggies like zucchini, peppers, celery, green beans, etc. in a separate bowl. Measure out the frozen veggies and place in a separate bowl.
  • 3
    When all veggies are prepared, place the defatted broth in a very large stockpot over high heat to bring to a boil. (Any time that you need to add broth, add one of the listed liquids to keep veggies covered.) Add all of the harder vegetables and lower the heat to a low boil. Cook about 10 minutes. Test the pieces to see if they are getting tender. Add the softer veggies along with the can of diced tomatoes and cook another 10 minutes. Add all remaining frozen veggies and mushrooms. About 5 minutes or so after adding frozen veggies, taste the broth and add salt and pepper. It will take quite a bit to season this, as it is a large amount and has had no salt added throughout the cooking. Continue to simmer until all veggies are to desired doneness.
  • 4
    Remove pot from heat, let the flavors meld for a while, and readjust seasoning if needed. (If you like, you can add any herbs or seasonings you like to the broth while cooking or afterward. I prefer just the veggie and beef flavor.) Serve Big steaming bowls with crackers and/or hot breads.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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