This time of year I turn to soups for comfort, a quick meal and to boost my energy. Like a lot of women, I tend towards low iron levels. Using short ribs and soup bones for broth, I create my own soups from scratch. One of my absolute favourite soups growing up was my Grandma Goheen’s vegetable beef soup. I have been trying for years to get this recipe right today I think I succeeded. It’s a quick and easy soup and using beef bones it’s a good source of iron. Here’s to you Annie!
Vegetable Beef Soup
- Three meaty short ribs or 2-3 soups bones
- 1 white onion finely chopped
- 3 sprigs chopped garlic
- 5 stocks chopped celery
- 5 cleaned and chopped carrots
- 3 cleaned and chopped potato
- 1 very small turnip peeled and cut into small pieces
- 1 can of Campbell’s Tomato Soup
- 3 bay leaves
- celery salt
- sea salt & pepper to taste
Saute onion, garlic, 1/2 of the celery, bay leaves, salt & pepper and celery salt until brown. Fill stock pot 1/2 full of water and add the soup bones. Boil for 2-3 hours skimming brown foam from pot. Once broth has formed and meat is falling off the bones, add the vegetables and tomato soup; boil another 35 minutes. Don’t overcook the vegetables; you still want them to be firm.