Mom'S Vegetable Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mom'S Vegetable Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mom'S Vegetable Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 to 4 lb. beef bone
• 2 qts. cold water
• 1 tsp. salt
• 2 c. potatoes, diced
• 1/2 c. rice or barley
• 2 c. carrots, diced
• 1 sm. onion, cut up
• 2 c. peeled tomatoes
• 1 c. green beans, cut
• 1/2 c. celery, chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cut half meat from bone and brown in hot fat

Step 2: Technique & Execution

Add remaining meat and bone to cold water

Step 3: Technique & Execution

Add browned meat, onion and salt

Step 4: Technique & Execution

Cook slowly for 2 hours

Step 5: Technique & Execution

Cool after removing bones, skim fat off; when it is solid

Step 6: Technique & Execution

Reheat and add vegetables; continue to cook 1 hour