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Old-Fashioned Beef-Vegetable Soup

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

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  • prep time 45 min
  • total time 4 hr 0 min
  • ingredients 15
  • servings 14
 

Ingredients

3
lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10
cups water
3
tablespoons beef-flavor instant bouillon
1 1/2
teaspoons salt
1/2
teaspoon pepper
1/2
teaspoon dried thyme leaves
2
dried bay leaves
4
cups vegetable juice
3
cups cubed potatoes (3 medium)
3
cups coarsely chopped cabbage
2
cups frozen small whole onions (from 16-oz bag)
2
cups cubed peeled rutabaga (1 1/2 medium)
2
cups Green Giant® frozen cut green beans (from 1-lb bag)
4
medium carrots, sliced (2 cups)
3
medium stalks celery, sliced (1 1/2 cups)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
  • 2 Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
  • 3 Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
  • 4 Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
  • 1 In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
  • 2 Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
  • 3 Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
  • 4 Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

EXPERT TIPS

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Expert Tips

Serving soup to a crowd? Put the soup in a slow cooker to keep it warm and set up a buffet so guests can serve themselves.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
160
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
30mg
30%;
Sodium
850mg
850%;
Total Carbohydrate
18g
18%
(Dietary Fiber
4g
4%
  Sugars
7g
7%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
140%;
Vitamin C
45%;
Calcium
6%;
Iron
15%;
Exchanges:
1/2 Starch; 2 Vegetable; 1 1/2 Lean Meat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.