How to Cook Healthy Beef Vegetable Soup with Rachel Ray

Cooking is definitely one of the most interesting things you can do at home. You cannot cook? Do not need to worry because there are a lot of recipes from professional cooks out there you can asurely use to guide you cooking whatever you like. One of infinite cooks you often see on TV is Rachel Ray. Rachel Ray is very famous not only for her amazing recipes but also healthy as well. Today we will try to talk about the famous beef vegetable soup Rachel Ray that is healthy, delicious and easy to make. Be prepared!

The very first step you need to do to make the beef vegetavle soup of the famous Rachel Ray is to prepare the ingredients first. The ingredients are standard and can be easily found in supermarket or traditional market so it will definitely not be a difficulty for you to find them all. First, you need to prepare the vegetables for the soup. You need to prepare green cabbage, large onion, large sprigs thyme, medium turnip, medium carrots, baby spinach, and whole cloves. You need to also prepare bone-in beef shank, cornichons, Dijon mustard, pepper and also salt. You can buy the ingredients according to how many servings you want to cook the soup.

After you have prepared all the required ingredients, the next step you need to do to make beef vegetable soup Rachel Ray is to prepare them for the real cooking session. First of all, you need to wash the vegetables thoroughly to make sure that they are completely clean and no bacteria left. Chopped the baby spinach, shred the green cabbage, peel then slice the medium carrots, and peel then cut the medium turnip into pieces that will be easy to bite. The large onions do not need to be peeled so you just need to wash it clean and slice it. Prepare the whole cloves, large sprigs thyme and also bone-in beef shank. The Dijon mustard and cornichons are for serving so you can put them aside for a while.

When all the ingredients are ready, you can then prepare the pot. Add water and boil it over a medium heat. Afterwards, you can add the large sprigs thyme and the bone-in beef into the pot. You can add two teaspoons of salt for seasoning. Then, you can prepare the cloves by sticking them into the onions then put them into the pot as well. Now set the heat lower so it will be perfect for simmering and skimming for about two and a half hour so the meat will perfectly tender.

After you make sure the beef is tender, you can put it in a large bowl. The cooking liquid can be strained on a heatproof bowl then put it into the pot right away. You can then add the turnip, cabbage and also carrots then cook them for ten to twelve minutes over medium heat. Meanwhile, you can shred the beef into pieces and discard the bones after it is cool. Afterwards, you can serve the beef and soup on a bowl and add the cornichons, mustard and pepper for garnishing. The popular beef vegetable soup Rachel Ray is ready to serve.

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