Making vegetable soups is a great way to stretch groceries. You only need a little bit of every ingredient so this is a good way to use left over vegetables in the fridge. Although I used the specified vegetables below, go ahead and use whatever you like. Other veggies that go well here are squash, peas, cauliflower florets and even broccoli florets. Here is what you are going to need for this:
FOR THE STOCK:
2 meaty soup bones
1 small onion – halved
2 bay leaves
4 garlic cloves – peeled
2 celery stalks
1 large carrot – peeled and halved
8 cups water
Place all ingredients in a large pot. Bring to a boil, reduce heat and simmer for a good two hours – until beef stock is nicely concentrated. Skim off all the rendered foam. Fish out all of the ingredients except for the beef bones. You can use store bought beef broth and skip this step if you want. Simply add the bones to the broth and let them cook before you add the rest of the vegetables.
FOR THE SOUP:
1 small red onion – minced
2 large carrots – grated
1 small bell pepper – chopped
2 TBS celery leaves – chopped
2 ears of corn cut into thin slices OR 1 cup thawed frozen corn kernels
¾ cup vermicelli or rice (to keep it gluten free)
2 small potatoes – peeled and chopped
1 small zucchini – chopped
1 cup shredded cabbage
Salt/ Pepper/ 1 TBS crushed oregano
Sauté the red onion, grated carrots, chopped bell pepper and celery leaves in a little olive oil. Cook for about 5 minutes. Add to the beef stock with the corn slices (if using thawed kernels add them with the last ingredients). Bring back to a boil and simmer for another 20 minutes.
Add the vermicelli, cabbage, zucchini and potato. Season with salt, pepper and oregano. Mix soup and simmer for an additional 20 minutes. Serve and enjoy!