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Ingredients
| ground beef: 3 lbs |
| unsalted butter: 2 Tbl |
| onions: 2 |
| white mushrooms: 0.5 lb |
| carrots: 3 |
| celery: 2 stalks |
| garlic: 2 cloves |
| fresh basil (chopped): 1/4 cup |
| salt: 1 Tbl |
| fresh dill weed (sprigs): 1 tsp |
| ground savory: 1 tsp |
| white pepper (ground): 1/4 tsp |
| red tomatoes: 1 lb |
| water: 2 qts |
| white potatoes: 1 whole potato |
| canned green beans: 0.5 lb |
| spinach: 2 cups |
Dilled Vegetable-Beef Soup
Credit: www.food.com
User rating:
-
Prep Time
30 min -
Cook Time
180 min -
Servings
6 serving(s)
Tags
1
Brown beef knuckle slices in heated butter in a large 5-6 quart kettle. Stir in onions and cook until limp. Add mushrooms, carrots, celery, garlic, parsley, salt, herbs, pepper, tomatoes (broken up) with their liquid, and water. Bring to boiling. Cover. Reduce
heat and simmer until meat is very tender; about 3 hours.
2
Remove meat and bones with a slotted spoon. Discard bones and fat. Return meat to soup.
3
Add potato to soup. Bring to a gentle boil. Cook, uncovered, until potato is tender, about 15 minutes. Add beans and cook until just tender, about 15 minutes. Add beans and cook until just tender, 10-12 minutes. Stir in spinach and cook 3 minutes. Salt to taste.
4
Serve soup sprinkled with cheese or croutons. Add a nice glass of red wine if you've a mind to.