Vegetable Beef Soup

There is nothing better than a hot bowl of this soup to chase away the winter chills, it may take a bit of time to make but the wait is well worth it.

For the best results use the freshest ingredients you can find and be patient when cooking the meat stock.

Step 1

Ingredients:


Meats:
3 1/2 lbs Beef ribs, I use both beef back ribs and chuck short ribs
1 small Pork chop bonless cut into 1 inch pieces
1/2 cup (about 5 oz) Salami diced, I use Sopressata but any hard style will work


Vegetables:
3 Onions coarsley chopped
2 Leeks cleaned and shredded
1 lb Carrots diced
2 Carrots coarsley chopped
1 Turnip diced
1 stalk Celery diced,
You will also need the center stalks of celery with leaves (the small light colored parts)


Seasonings and other items:

2 bags Bouquet Garni

You can use pre-made or make your own as follows:
about 1/4 to 1/2 teaspoon of each, Parsley, Thyme, Rosemary, sage, Oregano and one or two bay leaves. Place into a spice bag and tie. If you have fresh Herbs the just tie them together and omit the spice bag.

1 Quart Chicken Stock

2 Quarts Cold water add more if needed to cover the meat

Note: Always use cold water when adding it to the stock.

2 Tablespoons Butter

Salt and Pepper to taste