Tis the season for hearty yummy soups! With the cold weather rolling in it’s the perfect time to curl up with a big bowl of hot hearty soup and a side of crusty bread.
This weekend OB and I checked out the Dallas Farmer’s Market in downtown Dallas. It’s HUGH! A big change from the little seasonal farmer’s market in Tulsa, OK. The market is open year round and is spread over 3 open air sheds and 1 building. They have everything from farmer’s, produce dealers, specialty foods & eateries. It was awesome!
While I was there I got a sweet spread of fruits and vegetables, some homemade linguine from the sweetest Italian lady and some meaty beef bones from a local cattle ranch.
Armed with a fresh vegetable spread and some meaty soup bones it was soup time.
I love making my own stocks. I think it just adds more depth to your soup. The beef stock can be made a day in advance, but if you’re in a time crunch feel free to use store-bought beef stock.
Toss meaty beef bones and vegetables in olive oil. You can use beef shanks or ask your local butcher for soup bones. Reserve the scraps from the vegetables. The too can be added to the stock.
Roast the bones in the oven for 1 hour at 425 degrees, turning once. You want to get a lot of browning and caramelization.
Transfer all of the meat and vegetables to a large stockpot. Lay sheet pan across 2 burners, pour red wine into the pan and deglaze pan by bringing to a simmer over high heat, scrap up all the brown bits.
Add deglazing liquid and remaining ingredients to pot with 8 cups of water. I toss in all the scrapes, something I picked up from working in restaurants, nothing goes to waste.
Bring to a boil, skim any froth. Lower to simmer and simmer for 2 – 3 hours. The stock should have a deep rich color.
Pour stock through a fine-mesh strainer into a large bowl. If stock measures more than 4 cups return to pot and boil until reduced to 4 cups. If the stock measures less than 4 cups add water.
If you’re using the stock right away, skim off the fat. If not, cool stock completely, uncovered, skim fat (it’s easier to remove when cool) and refrigerate covered.
In a large pot, heat olive oil over medium high heat, add carrots, celery, onions and garlic, cook until onions become translucent, about 5 minutes.
Add beef, when it begins to brown, add mushrooms and continue to cook, stirring occasionally. When mushrooms have released most of their liquid add farro and brussels sprouts, stir till well combined. Remember that farro has to be soaked overnight.
Add tomatoes, wine and stock. Cover and bring to a boil. Reduce heat and simmer covered for 45 – 60 minutes, until farro is almost tender. Stir in thyme, salt and pepper, simmer 3 minutes. If the soup it too thick you can add water to desired consistency and bring to a boil.
Serve soup hot, garnished with parmesan shavings.
This is the definition of hearty and filling soup. Perfect to curl up with on a cold Fall or Winter day.
There are all kinds of tasty nuggets in this one, tender farro, meaty mushrooms and savory beef. The broth is rich and deep in flavor, perfect for dipping with buttered crusty bread.
Feel free to make this soup your own. Swap beef for sausage, farro for rice or brussels for kale. That is the great thing about soup!
- 2 tablespoons olive oil
- 2 lbs beef bones
- 2 carrots, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- ½ cup red wine
- 2 bay leaves
- 4 whole thyme sprigs
- 6 parsley stems
- 8 cups water
- 7 ounces uncooked farro, rinsed and soaked for several hours or overnight
- ¼ cup olive oil
- 2 carrots, diced
- 1 celery rib, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- ½ pound stew beef, cut into small pieces or ground beef
- ½ pound mushrooms, coarsely chopped
- 1 15 oz can canned diced tomatoes, with liquid
- 1 cup red wine
- 4 cups beef broth
- 1 cup water
- ½ lb brussels sprouts, quartered
- 3 tablespoons chopped thyme
- salt and pepper to taste
- shaved parmesan cheese, for garnish
- Put oven rack in middle position and preheat oven to 425°F
- Toss beef shanks, onions, and carrot in olive oil, spread on in a rimmed baking sheet or a large roasting pan, turning once, until well browned, about 1 hour.
- Transfer meat and vegetables to a large stockpot. Lay sheet pan across 2 burners, add red wine and deglaze pan by bringing to a simmer over high heat, scrap up all the brown bits.
- Add deglazing liquid to stockpot along with 8 cups water and remaining ingredients. (You can add vegetable scrapes if desired.) Bring to a boil and skim froth. Simmer gently, uncovered, 3 hours.
- Pour stock through a fine-mesh strainer into a large bowl. If stock measures more than 4 cups, boil until reduced to 4 cups; add water if stock measures less than 4 cups. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it's easier to remove when cool), then chill, covered.
- In a large pot, heat olive oil over medium high heat, add carrots, celery, onions and garlic, cook until onions become translucent.
- Add beef, when it begins to brown, add mushrooms and continue to cook, stirring occasionally. When mushrooms have released most of their liquid, add brussels sprouts and farro, mix until well combined.
- Add tomatoes, wine and stock. Cover and bring to a boil. Reduce heat and simmer covered for 45 - 60 minutes, until farro is almost tender. Add more liquid if a thinner soup is desired, bring to a boil. Stir in thyme, salt and pepper, simmer 3 minutes.
- Serve soup hot, garnished with parmesan shavings.
Beef stock can be made several days in advance.