Peasant-Style Homemade Vegetable Soup(Serves 8)
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A home-kitchen version of peasant-style homemade vegetable soup(serves 8), written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 1/2 lb. boneless stew meat
- piece of shin bone
- 10 c. cold water
- 1 bay leaf
- 4 peppercorns, cracked
- 3 sprigs parsley
- 2 parsnips, quartered lengthwise and cut into 2-inch pieces
- 4 carrots, quartered lengthwise and cut into 2-inch pieces
- 2 large onions, quartered
- 3 medium potatoes, unpeeled, quartered and sliced
- 4 small, red, ripe tomatoes, quartered
- 1/4 tsp. tarragon
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. Angostura aromatic bitters
Method
Place meat, shin bone, bay leaf, peppercorns and parsley in kettle of water.
Bring to a boil.
Reduce heat to simmer and cook 1 hour or until meat is tender.
Remove meat from bone and skim fat from broth.
Add vegetables, pepper and tarragon; simmer 30 minutes longer.
Return meat to soup; stir in Angostura.
Heat 10 minutes and serve.
There are 199 calories per serving with 44 milligrams sodium per serving.
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