Beef Vegetable Soup
i basically make my beef vegetable soup the same way i make chicken soup, but use a few pounds of short ribs instead of a cut-up chicken. it's pricey but the meat is so good. i put in about 4 lbs short ribs, a few peeled parsnips, a few peeled carrots, an onion or two (halved), a bouquet garni (of dill, parsley, bay, and peppercorns), a clove of peeled garlic, a few celery stalks and kosher salt. skim as it comes to a boil and simmer about 2 1/2 hrs, skimming as necessary. remove solids (i toss the onion, celery and bouquet, i love the carrots and parsnips), strain several times with cheesecloth, refrigerate broth and solids separately. next day, remove fat from broth and meat, cut meat and veg up into bite size pieces. i like to portion out in ziploc bags and freeze so there is some homemade soup in the freezer ready in minutes. i use the little egg noodles that cook in just a few minutes, tossed into simmering soup. hope that helps!