• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Baked Beef and Vegetable Soup

  • Recipe Submitted by on

Category: Meat, Microwave

 Ingredients List

  • 4 lb Short ribs of beef
  • 1 Onion skin on studded with
  • -2 cloves
  • 3 cl Garlic peeled and
  • -lightly crushed
  • 4 Whole black peppercorns
  • 4 c Beef broth
  • 3 sm Leeks roots trimmed and 1
  • -inch of green left on cut
  • -into 1/4 x 2 inch julienne
  • -strips well washed
  • 3 Carrots cut into 1/4 x 2
  • -inch julienne strips
  • 3 Celery ribs cut into
  • -1/4 x 2 inch julienne
  • -strips
  • 8 White mushroom caps cut
  • -into thin slices
  • 2 c Shaped pasta cooked until
  • -just tender
  • Salt and fresh ground black
  • -pepper to taste
  • 2 tb Chopped dill
  • 2 tb Parsley


Preheat oven to 350 degrees. Place beef, onion,
peppercorns and broth in an oven-proof casserole.
Add water to
cover by 1 1/2 inches. Bring to a boil. Cover and
bake in the
oven about 2 hours, until beef is very tender.
Remove meat and
cool. Shred from bones, discarding any fat and the
COver. Pour broth through a fine mesh strainer into
a gravy
separator or bowl. Allow to cool. Pour or skim off
fat and
return defatted broth to the casserole. Add leeks,
carrots and
celery to casserole. Bring to a boil; reduce heat
and simmer,
covered, 3 minutes. Add shredded beef to broth with
pasta, salt and pepper. Bake, covered, for 5
minutes. Remove
from oven and stir in dill and parsley. Serve
immediately in
deep soup bowls.

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