Exceptional Vegetable Beef Soup Awesome Aroma, Exquisite Taste

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 32
• 12 lbs beef brisket, cut into one inch cubes
• 4 cups pasta (small shells, elbow, or your choice)
• 2 cups pearl barley
• 2 medium red onions, diced
• 2 medium red onions, sliced
• 8 cups celery, center stalks, sliced 1/4 inch thick, and all leaves attached to small stalks
• 8 cups carrots, peeled, sliced, 1/4 inch thick
• 1 large green cabbage, about 4 pounds, coarsely shredded
• 1 bunch fresh spinach, coarsely chopped, leaves only, discard the stems
• 1 bunch fresh italian parsley, chopped fine (wide leaf)
• 8 garlic cloves, minced
• 1 lb fresh mushrooms, sliced
• 2 (46 ounce) cans tomato juice
• 1 (29 ounce) can italian style cut green beans, drained and rinsed
• 6 (15 ounce) cans diced tomatoes, do not drain
• 2 tablespoons sea salt, coarse ground
• 2 tablespoons fresh coarse ground black pepper, fresh tellicherry
• 1/4 cup granulated sugar (optional)
• 8 whole turkish bay leaves
• 2 teaspoons sweet basil, crushed
• 2 teaspoons oregano, ground
• 2 teaspoons thyme leaves, ground
• 2 teaspoons rosemary, ground
• 2 teaspoons summer savory, dried
• 2 teaspoons sweet hungarian paprika, ground
• 1 teaspoon chili powder, mild
• 16 beef bouillon cubes
• 1 cup butter
• 1 (8 ounce) box parmesan cheese, served on the side
• 1/4 cup worcestershire sauce
• 1 gallon homemade beef stock
• 2 cups dry red wine
• water, added as needed

Recipe

• 1 cut the brisket into one-inch strips across the grain.
• 2 cut each strip into one-inch pieces, removing all visible fat.
• 3 place the pieces of fat into a large skillet over medium heat.
• 4 put the fat pieces into the skillet.
• 5 when the skillet is covered with grease to a depth of about one-eighth of an inch remove and discard the pieces of fat.
• 6 place the lean pieces of brisket in the skillet.
• 7 stir the contents of the skillet frequently until all pieces of meat are well browned on all sides.
• 8 remove the contents of the skillet to a large stock pot over medium heat.
• 9 wipe the skillet clean with a paper towel.
• 10 reduce the heat somewhat and saute the onions and garlic in the cup of butter.
• 11 stir the onions and garlic slowly but constantly until the onions are transparent.
• 12 remove the onions and garlic immediately after they turn clear.
• 13 don’t leave them there long enough for the onions to become brown.
• 14 place the contents of the skillet into the stock pot.
• 15 put the beef stock, worcestershire sauce, tomato juice, and wine in the pot.
• 16 turn up the heat and let the pot come to a boil.
• 17 when the pot starts to boil, add the salt and pepper, and the sugar if used.
• 18 add all the raw vegetables and let the pot boil another 15 minutes or until the carrots are done but still firm.
• 19 the liquid in the pot should be one-half inch to one inch above the solid contents of the pot at all times.
• 20 if the level falls below add water a cupful at a time until this level is maintained.
• 21 drain all canned veggies except tomatoes.
• 22 add them to the pot with the tomatoes, the pasta, the frozen vegetables, and the barley.
• 23 let the pot simmer another 30 minutes.
• 24 add all the condiments and let the pot simmer an additional 15 minutes.
• 25 adjust the contents of the pot to taste.
• 26 when the soup is adjusted to your taste, turn off the stove, and let the soup cool slightly.
• 27 serve the soup with hard crusted italian bread and country butter with parmesan cheese on the side.
• 28 add 1/2 head cauliflower and 1/2 head broccoli, chopped, into the ingredient list.