Beef soup recipes provide hearty, nutrient-rich goodness -- satisfying your appetite and nourishing your well-being.
With the help of easy-to-follow directions, you’re sure to find that making your own beef stock is a fun first step. This delicious flavor foundation will help assure your success in making beef soups you’ll be proud of.
Look for These Indicators of Freshness
The majority of these beef recipes are made using either ground beef or beef stew meat. This is good news as it simplifies the selection process when you are buying your ingredients.
When selecting beef look for meat with a bright cherry red color; it's an indication of freshness.
As for ground beef, it is packaged with varying quantities of fat (10%-25%). And while you may be drawn to the option containing only 10% fat, the cut with the higher fat content is considered to be more flavorful.
On the other hand, when selecting the best beef stew meat, you will be looking for tough, lean cuts. This meat begins tough, but slow cooking turns these pieces into perfectly tender morsels of goodness.
Butchers often have packages of ready-cubed stew meat available for your convenience. But if you would like to cube the meat yourself, a cut of chuck will give you wonderful results.
According to beefnutrition.org, the high-quality protein, iron, zinc, and B vitamins in lean beef give it the ability to provide more essential nutrients in fewer calories than other protein sources.
The high-quality protein in lean beef has also been shown to satisfy hunger and help curb the desire to eat.
But the good news doesn't stop there.
Research published in the Journal of Nutrition indicates that eating at least four ounces of a high-quality protein at each meal may help optimize muscle strength and metabolism and may play a role in the prevention of many chronic diseases.
Which one will become your new favorite?
May every soup making experience add a happy bounce to your step...
"Get Lean with Protein." Beef Nutrition. Accessed June 26, 2015. http://beefnutrition.org.
Page, Karen, and Andrew Dornenburg. "Flavor Matchmaking: The Charts." In The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, 35-374. New York: Little, Brown and Co, 2008.
"Ten Essential Nutrients and What They Do for You." Beef Nutrition. Accessed June 26, 2015. http://beefnutrition.org.
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