Prepare Homemade Vegetable Beef Soup Stock

Video Transcript

Hello! Helen McMahon, here for Expert Village and we are continuing with our soup. We have cut the fat off the rib roast and there is plenty of good meat still on here. This will make a wonderful soup. We are going to put it in a good stock pot and we will add a good amount of water to this. You can add more water as it goes along but you want to make the stock first by using this lovely rib roast. We’ve cut a lot of the fat off and we are going to save that for the birds. They will appreciate that in the winter. In addition to just adding regular water, I also have some juice left over from vegetables. You save the vegetables of the juice with it when you steam vegetables. It provides a very nice base for stock and this also has a little bit of the pan drippings from the original roast. So I am going to pour that in and we are going to take that over and set it on the stove, let it heat away as you continue to de-fat the bones and with that we will put in a little bit of salt and some pepper and a bay leaf. We can add some other herbs as the soup is progressing. We are going to put this over to simmer at a low heat while we get the rest of our vegetables prepared for the soup.

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