Vegetable Soup (Beef Base)
Yes, I do spend many hours in the kitchen. It is my playland. My parents gave me a gift this year of an electric pressure cooker (very nice programmable model). I am playing with the pressure cooker, getting a feel for the ways to improve my grasp on technology and still enjoy my pastime. I took some beef shanks after brazing them in the oven and placed them in the pressure cooker to see if I could produce a nice beef stock in less time in the pressure cooker than a crock pot (I love my crock pot). The end result was that in 30 min of pressure cooking I have created a decent light stock that I can use to make a vegetable soup.
I have made …chicken based, shrimp shell based, turkey based , ham/pork based, tomato based and beef based stock soups. Each soup has its own bouquet and its own tease to your taste. Beef is a base that let’s you gain an earthy taste to your soup. It is a great flavor to start with and I love it in my soup.
2 cups chopped celery
2 cups chopped onion
2 cups chopped carrots
1 cup peeled and chopped parsnips
2 bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1 cup frozen peas
1 cup frozen corn
1 cup frozen cut green beans
1 can diced tomatoes
4 quarts Beef Stock
2 tsp olive oil
In a 12 ” skillet add olive oil and heat to med hi.
Add onion, celery, parsnips and carrots
Saute until onion begins to clarify
Place veggies from skillet into 8 qt crock pot
Add beef stock and bay leaves
Add basil and oregano
Simmer on low until carrots are tender
Add peas, corn and green beans
Add can of diced tomatoes
Cook additionally until the frozen veggies are tender
TASTE….and reseason with pepper and salt to taste
Serve hot with nice crusty bread…. Ahhhhhhhhh….. a light menu and super meal from your favorite Chef!