Baked Beef And Vegetable Soup Recipe

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Servings: 6


Cost per serving $4.00 view details
  • 4 lb Short ribs of beef
  • 1 x Onion skin on studded with 2 cloves
  • 3 cl Garlic peeled and lightly crushed
  • 4 whl black peppercorns
  • 4 c. Beef broth
  • 3 sm Leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed
  • 3 x Carrots cut into 1/4 x 2 inch julienne strips
  • 3 x Celery ribs cut into 1/4 x 2 inch julienne strips
  • 8 x White mushroom caps cut into thin slices
  • 2 c. Shaped pasta cooked till just tender Salt and fresh grnd black pepper to taste
  • 2 Tbsp. Minced dill
  • 2 Tbsp. Parsley


  1. Preheat oven to 350 degrees. Place beef, onion, garlic,peppercorns and broth in an oven-proof casserole.
  2. Add in water tocover by 1 1/2 inches. Bring to a boil. Cover and bake in theoven about 2 hrs, till beef is very tender.
  3. Remove meat and cold. Shred from bones, discarding any fat and the bones.
  4. COver. Pour broth through a fine mesh strainer into a gravyseparator or possibly bowl. Allow to cold. Pour or possibly skim off fat and return defatted broth to the casserole. Add in leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer,covered, 3 min. Add in shredded beef to broth with mushrooms,pasta, salt and pepper. Bake, covered, for 5 min. Removefrom oven and stir in dill and parsley. Serve immediately indeep soup bowls.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 451g
Recipe makes 6 servings
Calories 889  
Calories from Fat 726 82%
Total Fat 80.52g 101%
Saturated Fat 35.0g 140%
Trans Fat 0.0g  
Cholesterol 168mg 56%
Sodium 665mg 28%
Potassium 818mg 23%
Total Carbs 4.47g 1%
Dietary Fiber 1.3g 4%
Sugars 2.02g 1%
Protein 34.83g 56%


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