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Fresh Vegetable Beef Soup


- 1 kg. beef
- 10 cups water
- 1\2 tsp. dried oregano
- 10 whole black peppercorns
- 3 bay leaves
- 3 tsp. salt

- 1 onion, chopped
- 3\4 cup fresh or frozen corn
- 3 tomatoes, peeled and chopped
- 2 medium potatoes, peeled and cut into cubes
- 1 cup fresh green beans
- 2 carrots, peeled and sliced
- 2 celery sticks, sliced

- Salt and pepper
- Fresh chopped coriander  for garnishing  

1. In a large heavy based saucepan combine beef,  water, salt, oregano, peppercorns and bay leaves. Bring to boil, reduce heat, cover and simmer for 2 hours, until the meat is tender
2. Remove beef from stock. Using a chef knife separate meat from bones. Chop the meat. Strain the stock and skim off the excess fat.
3. Return stock to the saucepan and bring to boil. Add chopped meat, tomatoes, corn, potatoes, green beans, carrots, celery and onions. Simmer, uncovered, for about 15-20 minutes or until the vegetables are tender. Season with salt and pepper and garnish with chopped coriander.
Serve: 8-10