BEEF BONE SOUP WITH MIXED VEGETABLES AND RED BEANS2016-08-04
- Servings : 8 - 10
- Prep Time : 20m
- Cook Time : 2:0 h
- Ready In : 2:20 h
1kg beef bones
2lt water or stock*
1 tin (400g) chopped tomatoes
1 tin (400g) kidney or adzuki beans
2 dessertspoons tomato paste
2 teaspoons salt or to taste
1 teaspoon white pepper
4 fresh or dried bay leaves
1.5kg vegetables e.g. potatoes, carrots, cabbage, tomatoes, spinach, celery etc
1 cup cooked Pasta or ½ cup uncooked pasta (optional)
COOKING METHOD: Wash the bones and place them in a large saucepan or pot. I used beef bones that were already cut into large chunks and ready for cooking. Add 2 liters of water or stock* to the pot (see suggestions) and bring to boil. With a slotted spoon remove any scum or froth that forms at the top of the liquid then add all of the ingredients except the tinned beans and pasta if using.
Cover the pan and bring the mixture to boil again and then let it simmer covered for 2 hours or until any remaining flesh comes off the bones easily. Now add the beans and pasta (if using) and cook for another 10 minutes or if you are using uncooked pasta then make sure it is fully cooked and soft to bite. Before serving remove any meat off the bones to serve with the soup and discard the bones.
Tips and suggestions; when using the *stock or stock cubes make sure that you don’t add excessive salt because the stock is usually salty enough. Serve with crusty bread and with a sprinkling of parmesan cheese as a starter/entrée dish. I am always surprised to how much meat is left on the bones after cooking it so use them to serve in your soup. The beef bone marrow is gelatinous which adds flavor to the soup also. It is also a very good source of protein especially accompanied with beans. This recipe is a good source of carbohydrates including fibre and iron. I did not use pasta in my soup this time but I do like it with pasta if I am going to be eating it as a main dish sprinkled with loads of parmesan. This dish can also be called Minestrone, an Italian dish of vegetables, tomato and pasta soup which would be served with loads of parmesan cheese sprinkled on top too. I like it any which way, but my husband prefers it without Parmesan cheese. I use this recipe when I am dieting for weight loss by avoiding pasta and vegetables that have too much carbohydrate. The vegetables used in my recipes are my classic regulars for this dish but you may choose a few of your own. Try the recipe by adding some chopped chilies during cooking for some heat! Yum.
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