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beef onion clove of garlic black pepper salt pumpkin carrots potatoes water thyme stalks Escallion Soup
Viewed: 116 - Published at: 6 years agoIngredients
- 2 lb beef bones cut into small chunks
- 1 large onion, diced
- 3 clove of garlic chopped
- 1 tsp black pepper
- 2 tsp salt
- 1/4 lb pumpkin diced
- 2 large carrots, sliced
- 2 medium potatoes, diced
- 6 cup water
- 2 sprig thyme
- 2 stalks escallion
- 1 packages Grace Pumpkin Noodle Soup
Method
- In a large pot over medium heat; add the beef bones, onion, garlic, salt, black pepper and 1/2 of the diced pumpkin.
- Saute for about 5 minutes.
- Stir well, cover the pot and let it simmer for 15 minutes.
- Remove the cover stir and add 2 cups of water.
- Replace the cover and let the meat cook for at least 30 minutes check for tenderness.
- The meat should be about halfway cooked.While the meat cooks wash and cut the vegetables.
- Cut all the ingredients in my soups into small bite sized pieces.
- Cut as small or as large as you desire.
- Add remaining vegetables and 3 cups of water.
- Stir well, cover and let soup cook for 15 minutes while you prepare the dumplings.
- After 15 minutes add the dumplings to the pot and stir.
- When soup begins to boil add escallion, noodle packet, thyme and pepper.
- Add water as desired (1-2 cups should be enough for a thick hearty broth), stir well, replace cover and let soup simmer for another 12 to 15 minutes.
- Stir well before serving.
